Southeast Asian Chicken Rice Bowl
with Sesame Dressing & Pickled Onion
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Traces of Tree Nuts
- Sesame
Whip up a tasty bowl of Asian-spiced chicken tossed with colourful veggies and an easy sesame sauce packed with umami flavours. With added crunch from the pickled onion and crushed peanuts, what's not to love?
Ingredients
1 cube
vegetable stock
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
½
red onion
1 bag
green beans
1 bunch
Asian greens
½
long red chilli (optional)
1 packet
chicken tenderloins
1 sachet
Southeast Asian Spice Blend
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
Not included in your delivery
olive oil
1.5 cup
water
3.5 tbs
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is 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 red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.
While the onion is pickling, trim and halve the green beans. Roughly chop the Asian greens.Cut the chicken tenderloin into 2cm strips.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. In a medium bowl, combine the chicken and Southeast Asian spice blend and toss to coat. Cook the chicken, in batches, until cooked through, 3-4 minutes. Transfer to a large bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until tender, 4-5 minutes. Cook the Asian greens until wilted, 1-2 minutes. Season with salt and pepper.
Thinly slice the long red chilli (if using). Drain the pickled onion. Divide the rice between bowls and top with the Southeast Asian pork and cooked veggies. Drizzle over the sesame dressing and garnish with the pickled onion, chilli and roasted peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the combination of flavours, especially praising the sesame dressing and pickled onion for adding taste and crunch.
- Ease of prep: Customers found this dish quick and easy to throw together, with some calling it super simple to prepare.
- Suggestions: Several suggested adding extra sauce to bring the dish together. Some preferred chicken breast over tenderloins for better texture.
- Leftovers: Some found the dish a bit dry; consider adding more sauce or vegetables to improve moisture and portion size.
- Vegetables: While most enjoyed the Asian greens, a few received less-than-fresh produce. Consider adding more veg for a heartier meal.
