Grilled Sesame Chicken Poke Rice Bowl
with Easy-Prep Sesame Roast Pumpkin & Japanese Slaw- Sesame
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
1 bag
Peeled & Chopped Pumpkin
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Gluten, Soy, Wheat.)
1 packet
chicken breast
1 sachet
sweet soy seasoning
(Contains: Sesame, Gluten, Soy, Wheat;)
1 bag
Deluxe Slaw Mix
1 packet
sesame dressing
(Contains: Sesame, Gluten, Soy, Wheat, Eggs; May be present: Milk.)
1 packet
pickled ginger
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle over mixed sesame seeds, season with saltand toss to coat. • Roast until tender, 20-25 minutes.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until 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!
• Meanwhile, in a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • Transfer to lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• In a large bowl, combine deluxe slaw mix and Japanese style dressing. Season. • Slice chicken. • Divide rice between bowls. Top with chicken, roast pumpkin and Japanese slaw. Drizzle over sesame dressing. Top with pickled ginger to serve. Enjoy!
