Trending Asian 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.
Ingredients
1 packet
Jasmine rice
1
Asian Greens
1
Baby 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 Values
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 water is
absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, halve Asian greens.
• Trim and halve green beans.
• 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.
• Add green beans, Asian greens and a splash of
water to a microwave-safe bowl, then cover with
a damp paper towel.
• Microwave veggies on high until just tender,
2-4 minutes. Drain and set aside.
• 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’s 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 sauce), then bring to
the boil.
• Slice chicken.
• Divide rice and steamed greens between bowls.
• Top with Asian chicken.
• Pour over fragrant broth and garnish with chilli
to serve. Enjoy!
