[NID] NZ Sweet Soy-Glazed Chicken & Cheat's Sushi Rice
with Cucumber Salad & Japanese Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1 packet
Slaw Mix
1
Lime
1
Spring Onion
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Add the water 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, thinly slice cucumber into half-moons. Thinly slice spring onion. • Zest lime to get a pinch and slice into wedges. • Cut chicken breast into 2cm chunks.
• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute. • Remove pan from heat, then add sweet chilli sauce and a splash of water, gently tossing chicken to coat.
• Meanwhile, to pan with rice, add lime zest, the vinegar and sugar, and stir, until rice is coated.
• In a large bowl, combine cucumber, mixed salad leaves, slaw mix, spring onion, Japanese dressing and a squeeze of lime juice. Season to taste.
• Divide cheat's sushi rice and cucumber salad between bowls. Top with sweet soy-glazed chicken. • Tear over coriander to serve. Serve with any remaining lime wedges. Enjoy!
