Honey-Sesame Chicken & Pea Pod Bowl
with Rapid Butter Rice & Sesame Dressing- Milk
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This bountiful bowl is worth all of the time, packed with butter basmati rice and honey-sesame chicken. To lighten things up a little, we've added in a gorgeous pea pod slaw, which works a treat when drizzled with our creamy sesame dressing!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
Pea Pods
1 bag
shredded cabbage mix
1 packet
sesame dressing
(Contains: Sesame, Eggs, Gluten, Soy, Wheat; May be present: Milk.)
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter (for the rice)
(Contains: Milk;)
½ tbs
honey
drizzle
vinegar (white wine or rice wine)
drizzle
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan. • Stir the butter through rice.
• While rice is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Spread mixed sesame seeds on a plate. Press each side of the chicken firmly into sesame seeds to coat. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat. Add the honey, turning chicken to coat. Transfer to a plate.
• While chicken is cooking, thinly slice pea pods lengthways. • In a large bowl combine pea pods, shredded cabbage mix, the vinegar and a drizzle of olive oil. Toss to combine. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• In a small bowl, combine sesame dressing and the soy sauce. • Slice chicken. • Divide rapid butter rice, honey sesame chicken and Asian-style slaw between bowls. Drizzle over sesame dressing. Enjoy!
