Southeast Asian Chicken Rice Bowl
with Sesame Dressing & Pickled Onion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Tenderloins
1 packet
Ginger Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy; May be present: Milk.)
1 packet
Asian Greens
2 packet
Sweet Chilli Sauce
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes • Drain rice, then return to pan. Stir through the butter then cover to keep warm.
• While rice is cooking, thinly slice carrot into half-moons. Roughly chop Asian greens. Finely chop garlic. • In a medium bowl, combine ginger paste, sweet chilli sauce, soy sauce and a splash of water.
Custom Recipe: If you've swapped to chicken tenderloins, cut the chicken tenderloins into 2cm strips. Cook the chicken, in batches, until cooked through, 3-4 minutes. Return all chicken to pan, then add sauce mixture and cook, stirring, until bubbling, 30 seconds.
• Divide rice between bowls. Top with veggies and sweet chilli pork. • Drizzle with sesame dressing. Garnish with roasted peanuts to serve. Enjoy!
