Pulled Sweet Chilli Chicken Rice Bowl
with Sriracha Avocado and Slaw
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
290 grams
Slow Cooked British Chicken
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Spring Onion
1 unit(s)
Avocado
64 grams
Sweet Chilli Sauce
25 grams
Ketjap Manis
(Contains Soya)
15 grams
Sriracha Sauce
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan.
d) Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a large saucepan with a tight-fitting lid on medium-high heat. Add the chicken along with the juices from the packet.
b) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins.
a) Meanwhile, in a medium bowl, combine the coleslaw mix and mayo.
b) Season with salt and pepper.
a) Trim and thinly slice the spring onion.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down.
c) Slice into 1cm thick slices.
a) Once the chicken is cooked and tender, remove the lid and shred the chicken.
d) Stir through the sweet chilli and ketjap manis. Season with salt and pepper, then remove from the heat. IMPORTANT: Ensure the chicken is piping hot throughout.
a) When everything's ready, fluff up the rice with a fork and share between your bowls.
b) Top with the sweet chilli chicken, coleslaw, and sliced avocado in separate sections.
c) Drizzle the sriracha and mayo (see pantry for amount) over the avocado and sprinkle the spring onion over to finish.
Enjoy!
