Japanese Smoked Chicken & Crispy Rice Salad
with Wombok, Wasabi Peas & Fresh Chilli
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Fish
- Eggs
- Milk
- Almond
- Cashew
- Pistachio
- Pecan
- Pine nut
- Macadamia
- Peanuts
- Sesame
- Walnut
- Brazil nut
- Hazelnut
This bowl is all about that satisfying crunch, featuring crispy rice topped with delicate smoked chicken and a punchy hit of wasabi peas. Fresh chilli and wombok keep things light and vibrant, while the Japanese-inspired flavours bring a savoury depth to every bite. It’s a texture-lover’s dream that’s as effortless as it is impressive.
Ingredients
½ packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1
Long Chilli
1 packet
Shredded Wombok
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Fish, Eggs, Milk, Almond, Cashew.)
1
Wasabi Peas
(May be present: Pistachio, Pecan, Pine nut, Macadamia, Peanuts, Sesame, Almond, Soy, Walnut, Milk, Wheat, Brazil nut, Gluten, Hazelnut, Cashew.)
1
Chicken Breast Strips
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
Not included in your delivery
2 tbs
olive oil
1 drizzle
white wine vinegar
2 tsp
soy sauce
(Contains: Soy May be present: Gluten.)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Add jasmine rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes.
- Drain, rinse with warm water and return to saucepan with the soy sauce and a drizzle of olive oil. Stir until well combined.
- Meanwhile, thinly slice cucumber into half-moons.
- Thinly slice long chilli (if using).
- Set your air fryer to 200°C. Spread rice evenly in a foil-lined air fryer basket and cook for 8 minutes, shaking the basket halfway through, until golden and crispy. Cook in batches if needed.
- While rice is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes.
- No airfryer? Preheat oven to 240°C/220°C fan-forced. Spread rice evenly on a lined oven tray. Bake for 20 minutes, tossing rice halfway through, until golden and crispy.
TIP: The chicken is cooked when it is no longer pink inside.
- In a large bowl, combine cucumber, shredded wombok, mixed salad leaves, crispy rice and sesame dressing. Toss to combine and season to taste.
- Divide salad between bowls. Top with chicken and drizzle over Japanese-style dressing.
- Garnish with wasabi peas and chilli to serve. Enjoy!
