Sweet Chilli Chicken Rice Bowl
with Pickled Onion & Toasted Sesame Dressing
This nutty delight uses sesame seeds, peanuts and sweet chilli sauce to top a flavourful mix of veggies and sliced chicken breast for a crave-worthy dinner that's as pretty as a picture.
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
Asian greens
1 packet
chicken breast
2 sachet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
mayonnaise
(Contains: Eggs;)
1 tub
sweet chilli sauce
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut, Sesame.)
2 clove
garlic
½ unit
red onion
1 unit
capsicum
1 unit
cucumber
Not included in your delivery
olive oil
¼ cup
rice wine vinegar (for the pickle)
2 tsp
sesame oil (or oil)
(Contains: Sesame;)
1.5 tsp
soy sauce
(Contains: Gluten, Soy;)
1 tsp
sugar
1 tsp
rice wine vinegar (for the dressing)
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ tsp
salt
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water, jasmine rice and the salt, stir, and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 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 list). In a small bowl, combine the rice wine vinegar (for the pickle), a generous pinch of salt and a generous pinch of sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, stir to coat, then set aside until just before serving.
While the onion is pickling, roughly chop the capsicum. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Cut the chicken breast into 1cm strips.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). Mix well and set aside.
TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until cooked through, 4-5 minutes. Remove from the heat and stir through the sweet chilli sauce.
TIP: Chicken is cooked through when it's no longer pink inside.
Drain the pickled onion. Divide the garlic rice between bowls and top with the sweet chilli chicken, capsicum, Asian greens and cucumber. Stir the sesame dressing until well combined and drizzle over the top. Sprinkle with the crushed peanuts and pickled onion.
