Sesame Chicken Poke Bowl & Pea Pod Slaw
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Sesame Chicken Poke Bowl & Pea Pod Slaw

Sesame Chicken Poke Bowl & Pea Pod Slaw

with Rice & Sweet Potato Chunks

This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken breast, pop sweet potato in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick!

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes


Serving amount


sweet potato

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 clove


1 packet

chicken breast

1 packet

Pea Pods

1 packet

slaw mix

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

pickled ginger

Not included in your delivery

olive oil

1.25 cup


½ tbs

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)2984 kJ
Calories713 kcal
Fat18.8 g
of which saturates3 g
Carbohydrate84.5 g
of which sugars13.4 g
Dietary Fibre26.2 g
Protein49.4 g
Sodium893 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Medium Saucepan
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss with mixed sesame seeds to coat. Roast until tender, 20-25 minutes.


• Meanwhile, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• When the rice has 10 minutes remaining, finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the final minute of cook time add garlic and the soy sauce, turning to coat.


• Trim and thinly slice pea pods lengthways. • In a large bowl, combine pea pods, slaw mix and Japanese style dressing. Season to taste. • Slice chicken. Divide rice between bowls. Top with chicken, sesame sweet potato and slaw. • Drizzle with sesame dressing and top with pickled ginger to serve. Enjoy!