Japanese Double Baked Chicken & Garlic Rice Bowl
with Pre-Prepped Sesame Pumpkin, Slaw & Pickled Ginger
- Sesame
- Soy
- Wheat
- Gluten
- Eggs
- Milk
- Milk
- Almond
- Cashew
- Fish
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- 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 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!
Ingredients
660 g
Chicken Thigh
2
Garlic
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Wheat, Gluten May be present: Milk, Almond, Cashew, Fish, Eggs)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Pickled Ginger
1 packet
Peeled & Chopped Pumpkin
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Coriander
Not included in your delivery
1 drizzle
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 salt and toss to coat. • Roast until tender, 20-25 minutes.
• While pumpkin is roasting, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic 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 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, in a large 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: Cook across two trays if your tray is getting crowded. TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine slaw mix, garlic aioli and Japanese-style dressing. Season to taste. • Slice chicken. • Divide rice between bowls. • Top with chicken, roast pumpkin and Japanese slaw. Tear over coriander and top with pickled ginger to serve. Enjoy!
