Description
A vibrant Sweet Chilli Chicken Rice Bowl served with pickled onions and a toasted sesame dressing, blending tender chicken, fluffy rice, and crunchy vegetables.
Ingredients
Scale
- Olive oil
- 1 packet jasmine rice
- ¼ cup rice wine vinegar (for the pickle)
- 1 bunch Asian greens (bok choy or baby spinach)
- 1 packet chicken breast
- 2 sachets sesame seeds
- 1 packet mayonnaise
- 2 tsp sesame oil (or vegetable oil)
- 1.5 tsp soy sauce
- 1 tsp sugar
- 1 tsp rice wine vinegar (for the dressing)
- 1 tub sweet chilli sauce
- 1 packet crushed peanuts
- 2 cloves garlic
- 20 g butter
- 1.25 cup water
- ¼ tsp salt
- ½ unit red onion
- 1 unit capsicum
- 1 unit cucumber
Instructions
- Finely chop the garlic.
- In a medium saucepan, melt the butter over medium heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the water, jasmine rice, and salt; stir and bring to a boil.
- Cover with a lid and reduce the heat to low; cook for 12 minutes.
- Remove from heat and set aside, covered, until rice is tender (about 10-15 minutes).
- Thinly slice the red onion.
- In a small bowl, combine the rice wine vinegar (for the pickle), a generous pinch of salt, and sugar.
- Scrunch the onion in your hands, add it to the pickling liquid, and cover with water.
- Set aside until serving.
- Chop the capsicum and Asian greens, and thinly slice the cucumber.
- Cut the chicken into 1cm strips.
- Toast sesame seeds in a pan over medium-high heat until golden, about 3-4 minutes.
- In a bowl, mix toasted sesame seeds with mayonnaise, sesame oil, soy sauce, sugar, and rice wine vinegar (for dressing); set aside.
- In the same pan, add olive oil, then the capsicum; cook until tender (about 3 minutes).
- Add the Asian greens and wilt (about 2 minutes); season with salt and pepper and transfer to a plate.
- In the pan, add chicken and cook until no longer pink (about 4-5 minutes); stir through sweet chilli sauce.
- Drain the pickled onion.
- Divide garlic rice into bowls, top with sweet chilli chicken, capsicum, Asian greens, and cucumber.
- Drizzle with sesame dressing, sprinkle with crushed peanuts and pickled onion before serving.
Notes
For spicier options, add extra sweet chilli sauce or sriracha; can be made vegetarian by substituting chicken with tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 9g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg