Pulled Sweet Chilli Chicken Rice Bowl
with Sriracha Avocado and Pickled 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.
Slow Cooked Chicken
Sweet Chilli Sauce
Not included in your delivery
Sugar for Pickling
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 sugar for pickling (see pantry for amount) and rice vinegar.
b) Season with salt and pepper.
c) Stir the coleslaw mix into the bowl and leave to pickle.
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 piping hot and tender, remove the lid and gently break up 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, pickled 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.