Spiced Chicken Breast Rice Bowl
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Spiced Chicken Breast Rice Bowl

Spiced Chicken Breast Rice Bowl

with Garlic Tenderstem® and Pickled Carrot Ribbons

Tags:
Under 650 calories
Spicy
Allergens:
Soya
Cereals containing gluten

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 Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

Diced Chicken Breast

1 unit(s)

Garlic Clove

1 unit(s)

Carrot

150 grams

Jasmine Rice

15 milliliter(s)

Rice Vinegar

80 grams

Tenderstem Broccoli

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

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Nutritional information

Energy (kJ)2622 kJ
Energy (kcal)627 kcal
Fat8.1 g
of which saturates1.3 g
Carbohydrate93 g
of which sugars28.8 g
Protein40.4 g
Salt3.37 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Peeler
Medium Saucepan
Lid
Small Bowl

Instructions

1

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper, then pop into a large bowl and set aside.

Peel and grate the garlic (or use a garlic press). 

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 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).

3

Meanwhile, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

4

Halve any thick broccoli stems lengthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the the broccoli and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 30 secs, then add a splash of water. Cover with a lid (or foil), then allow to cook until tender, 2-3 mins more. 

Season with salt and pepper, then transfer to a bowl and cover to keep warm.

5

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once golden, sprinkle over the Indonesian style spice mix, stir-fry for 30 secs, then pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder) and half the soy sauce. Stir to combine.

Bring to the boil, then reduce the heat and simmer until slightly thickened, 1 min. Add a splash of water if it's a little thick, then remove from the heat.

6

When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce. Share the rice between your bowls.

Top your rice with the garlic broccoli, spiced chicken and pickled carrot in separate sections.

Enjoy!

7

Step 5 MOD: If you’ve chosen to get diced chicken instead of tofu, add it to the pan on medium-high heat instead for the same amount of time, until golden brown and cooked through, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.