Build Your Own: Miso-Honey Crispy Chicken Rice Bowl
Put together individually and enjoy together!
- Sesame
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Pecan Nuts
- Brazil nuts
- Cashew nuts
- Walnuts
- Almonds
- Hazelnuts
- Macadamia Nuts
- Nuts
- Pistachio nuts
- May contain traces of allergens
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Miso-Honey Crispy Chicken Rice Bowl comes with optional sesame and pear slaw, pickled carrot and aioli.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Carrot
22.5 milliliter(s)
Rice Vinegar
1 unit(s)
Pear
120 grams
Pre-Cut Red Cabbage
5 grams
Sesame Seeds
(Contains: Sesame May be present: Peanut, Pecan Nuts, Brazil nuts, Cashew nuts, Walnuts, Almonds, Hazelnuts, Macadamia Nuts, Nuts, Pistachio nuts)
50 grams
Aioli
(Contains: Egg, Mustard)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
270 grams
British Chicken Mini Fillets
15 grams
Miso Paste
(Contains: Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for Pickling
1 unit(s)
Egg
1 tbsp
Water
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt, then add the carrot. Mix well, then set aside to pickle.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
In another medium bowl, combine the sliced cabbage, pear, sesame seeds and half the aioli. Drizzle with oil, season with salt and pepper and mix to coat.
Next, crack the egg (see pantry for amount) into a bowl and whisk.
Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken mini fillets in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 12-14 mins.
Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken fries, in a small saucepan, heat the miso, honey, butter and water (see pantry for both amounts) until melted and combined, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When everything's ready, share the rice and crispy chicken between serving bowls.
Build your own: Bring everything to the table and everyone can add the toppings they like best to their chicken tenders bowl - pear slaw, pickled carrot, miso butter sauce and remaining aioli.
