Sweet Chilli & Ginger Chicken Rice Bowl
with Slaw & Pickled Cucumber
This veg-forward rice bowl has protein in the shape of chicken cubes and peanuts. The tofu is cooked in a sweet and spicy glaze that drips extra flavour on everything. Move over bland tofu, this bowl is bursting with flavour.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
1 tin
sweetcorn
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
chicken breast
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
slaw mix
½ packet
firm tofu
(Contains: Soy; May be present: Wheat, Gluten, Sesame, Peanuts.)
1 packet
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ cup
rice wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt 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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine the sweet chilli sauce, ginger paste and soy sauce. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine cornflour, chicken and a generous pinch of salt and pepper.
• In a large frying pan, heat a generous drizzle of olive oil over high heat. • When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.
• While chicken is cooking, in a large bowl, combine mayonnaise, a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper. • Add sweetcorn and slaw mix, tossing to combine.
• Drain cucumber. Divide garlic rice, sweet chilli and ginger chicken, slaw and pickled cucumber between bowls. • Spoon over any sauce from the pan. Top with crushed peanuts to serve. Enjoy!
