Japanese-Style Chicken Breast
With Creamy Sesame Slaw & Garlic Rice
- Milk
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
This bountiful bowl has got "new favourite" written all over it! Our exceptionally tasty marinade is the key ingredient, giving an umami-rich flavour to the chicken breast. With crisp veggies and a bed of garlic rice, it's a winner from start to finish.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
1
pear
½
long red chilli (optional)
1 packet
chicken breast
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 bag
Deluxe Slaw Mix
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tbs
honey
1 tsp
sugar
1.25 cup
water
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
¼ cup
rice wine vinegar
1 tsp
salt
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and a generous pinch of salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into rounds. Thinly slice the pear. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the chicken, soy sauce, honey and the remaining garlic. Set aside.
In a small bowl, combine the rice wine vinegar, sugar and the salt. Stir to dissolve and add the cucumber. Add just enough water to cover the cucumber. Toss to coat, then set aside until serving.
Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, drain off any excess soy mixture from the chicken chunks and cook, tossing occasionally, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate lined with a paper towel.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the deluxe slaw mix and pear in a large bowl. Add 1/2 the sesame dressing and a generous splash of the pickling liquid from the cucumber. Toss to coat, and season to taste.
Finely slice the long red chilli (if using). Drain the pickled cucumber. Divide the garlic rice between bowls and top with the Japanese-style chicken, creamy slaw and pickled cucumber. Serve with the remaining sesame dressing. Sprinkle with the sliced chilli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty marinade and garlic rice, though some found the sesame dressing overwhelming.
- Ease of prep: Customers appreciated the quick and simple preparation, making it a great weeknight option.
- Suggestions: Several suggested adding more veggies or sauce to boost flavour. Some preferred less sesame dressing.
- Leftovers: Leftovers were reported to taste great cold the next day, making it good for meal prep.
- Portions: A few mentioned wanting more chicken, while others found the rice and salad portions generous.
