Asian BBQ Chicken & Fragrant Broth Bowl
with Rice, Steamed Greens & Chilli
- Wheat
- Gluten
- Soy
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Here's our twist on the trending broth bowl featuring Asian BBQ chicken, steamed green beans and Asian veg and jasmine rice. Pour over the delightfully fragrant broth and finish with some fresh chilli for a pleasant kick. We’ve replaced the green beans in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Jasmine rice
1
Asian Greens
1
Broccoli
1
Fresh Chilli
320 g
Chicken Breast
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy)
1
Hainanese Paste
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 sachet
Chicken-Style Stock Powder
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
2.5 cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• Add the water (for the rice) to a medium
saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 12 minutes, then remove pan from heat
and keep covered until rice is tender and all the
water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, halve Asian greens.
• Chop broccoli (including stalk) into small florets.
• Thinly slice fresh chilli (if using).
• Place your hand flat on top of chicken breast
and slice through horizontally to make two thin
steaks.
• In a medium bowl, combine chicken, Asian BBQ
seasoning and a drizzle of olive oil.
• In a small microwave-safe bowl, add Asian
greens, broccoli and a splash of water, then
cover with a damp paper towel.
• Microwave veggies on high until just tender,
2-4 minutes. Drain veggies.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook chicken steaks until cooked through,
3-5 minutes each side (cook in batches if your
pan is getting crowded).
• Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it is no longer
pink inside.
• In a second medium saucepan, heat a drizzle of
olive oil over medium-high heat.
• Cook Hainanese paste and ginger &
lemongrass paste until fragrant, 1 minute.
• Add chicken-style stock powder, soy sauce mix
and the water (for the broth).
• Bring to the boil, then remove from heat.
• Slice chicken.
• Divide rice and steamed greens between bowls.
• Pour over the fragrant broth and top with Asian
BBQ chicken.
• Garnish with chilli to serve. Enjoy!
