Name: [DT, Easy] Sweet-Soy Chicken Poke Bowl with Brown Rice & Spinach-Sesame Slaw
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 1 brown rice; water; rice wine vinegar; 1 baby spinach leaves; 1 cucumber; 1 mixed sesame seeds; 1 chicken breast; 1 Sweet Soy Seasoning; 1 sriracha; honey; 1 slaw mix; 1 ponzu sauce; sesame oil; 1 Crispy Shallots

HelloFresh

Recipes

[DT, Easy] Sweet-Soy Chicken Poke Bowl

with Brown Rice & Spinach-Sesame Slaw

Get up to $175 off

Allergens:

Sesame

•Soy

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown rice

baby spinach leaves

cucumber

mixed sesame seeds

(Contains: Sesame; )

chicken breast

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

sriracha

(May be present: Soy. )

slaw mix

ponzu sauce

(Contains: Soy; May be present: Eggs, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

Crispy Shallots

Not included in your delivery

olive oil

water

rice wine vinegar

honey

sesame oil

(Contains: Sesame; )

Nutrition Values

Calories2560 kcal

Fat22.2 g

of which saturates4.9 g

Carbohydrate64.8 g

of which sugars11.8 g

Protein41.3 g

Sodium871 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!