Honey-Sesame Chicken Bowl
with Asian-Style Slaw & Rapid Butter Rice
- Sesame
- Soy
- May contain traces of allergens
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
320 g
Chicken Breast
1
Pear
1 packet
Basmati Rice
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and cook, uncovered, over high heat until tender, 10 minutes. Drain and return to saucepan. • Stir the butter through the rice. Cover to keep warm.
Little cooks: Kids can help stir the butter through the rice. Careful it might be hot!
Custom Recipe: If you swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Coat in mixed sesame seeds as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. Continue with step.
• While beef is cooking, grate carrot. Thinly slice pear. • In a medium bowl, add carrot, pear, shredded cabbage mix and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.
• In a small bowl, combine mayonnaise with a drizzle of soy sauce. • Slice beef rump. • Divide rapid butter rice, honey-sesame steak and Asian-style slaw between bowls. Drizzle over soy mayo to serve. Enjoy!
Little cooks: Take the lead and combine the ingredients for the soy mayo.
