Pulled Sweet Chilli Chicken Rice Bowl
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Pulled Sweet Chilli Chicken Rice Bowl

with Sriracha Avocado and Slaw

Allergens:
Egg
Mustard
Soya

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

290 grams

Slow Cooked 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

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Nutritional information

Energy (kJ)3851 kJ
Energy (kcal)920 kcal
Fat38 g
of which saturates6.6 g
Carbohydrate97.2 g
of which sugars29.3 g
Protein47.5 g
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Medium Bowl
Chopping Board
Spoon
Knife

Instructions

1

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.

2

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. 

3

a) Meanwhile, in a medium bowl, combine the coleslaw mix and mayo. 

b) Season with salt and pepper.

4

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.

5

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.

6

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!