[DT, Easy] Sweet-Soy Chicken Poke Bowl
with Brown Rice & Spinach-Sesame Slaw
- Sesame
- Soy
- Gluten(Wheat)
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Fish
- Sesame
- Sulphites
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
Ingredients
1
brown rice
1
baby spinach leaves
1
cucumber
1
mixed sesame seeds
(Contains: Sesame; )
1
chicken breast
1
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1
sriracha
(May be present: Soy. )
1
slaw mix
1
ponzu sauce
(Contains: Soy; May be present: Eggs, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1
Crispy Shallots
Not included in your delivery
1
olive oil
water
rice wine vinegar
honey
sesame oil
(Contains: Sesame; )
Nutrition Values
Cooking Steps
• In a medium saucepan, bring the water and brown rice to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return rice to the saucepan. Add a drizzle of vinegar and season to taste.
• While rice is cooking, roughly chop baby spinach leaves. Slice cucumber into half-moons. • Spread mixed sesame seeds over a plate. Pat salmon dry with a paper towel. • In a medium bowl, combine salmon, sweet soy seasoning (see ingredients), a drizzle of olive oil and a pinch of salt. Press salmon, skin-side down, into sesame seeds to coat
Custom Recipe:
If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season and coat chicken as above.• When the rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. • Meanwhile, combine sriracha, the honey and a splash of water in a small bowl. Season with salt and pepper, then set aside.
Custom Recipe:
Heat the frying pan as above. Cook chicken until cooked through, 3-5 minutes each side. Transfer to a plate to rest. Continue with step.• Meanwhile, combine baby spinach, slaw mix, cucumber, ponzu sauce (see ingredients) and a drizzle of sesame oil and vinegar in a large bowl. Season to taste. • Divide brown rice between bowls. Top with sesame salmon and spinach slaw. Drizzle over honey sriracha sauce. • Garnish with crispy shallots to serve. Enjoy!
