Grilled Sesame Chicken Poke Rice Bowl
with Easy-Prep Roasted Pumpkin & Japanese Slaw
This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken thigh, 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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Peeled & Chopped Pumpkin
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
garlic paste
1 packet
jasmine rice
1 packet
chicken thigh
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
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
20 g
butter
1.25 cup
water
Nutritional Values
Utensils
Instructions
• 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 salt and toss to coat. • Roast until tender, 20-25 minutes.
• While the pumpkin is roasting, 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 the 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 thigh, sweet soy seasoning and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine slaw mix and Japanese style dressing. Season. • Slice chicken. • Divide rice between bowls. • Top with chicken, roasted pumpkin and Japanese slaw. • Drizzle over sesame dressing. Top with pickled ginger to serve. Enjoy!
