Pan-Seared Chicken & Garlic Rice Bowl

Name: Pan-Seared Chicken & Garlic Rice Bowl with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 tin Sweetcorn; 1 packet Jasmine rice; 320 g Chicken Breast Strips; 1 Celery; 1 packet Sriracha; 1 packet Ponzu Sauce; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil; 20 g butter; 1.25 cup water (for the rice); ¼ cup water (for the dumplings)

with Charred Corn Slaw & Sriracha Mayo

Recipe Development TeamUpdated on June 25, 2026

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Calories

485 kcal

Protein

35.6g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Gluten
Soy
Wheat
Milk
Soy
May contain traces of allergens
Almond
Eggs
Fish
Milk
Sesame
Sulphites

When word gets out that you’re having chicken for dinner, you better set some extra places at the table because everyone will want a serving (or two)! No one can resist it, drizzled in sriracha mayo and sprinkled in crispy shallots for crunch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

1 packet

Jasmine rice

320 g

Chicken Breast Strips

Celery

1 packet

Sriracha

(May be present: Soy)

1 packet

Ponzu Sauce

(Contains: Gluten, Soy, Wheat May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)

Garlic

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.25 cup

water (for the rice)

¼ cup

water (for the dumplings)

Nutrition

Energy (kJ)2030 kJ

Calories485 kcal

Fat20.9 g

of which saturates9.4 g

Carbohydrate24.8 g

of which sugars10 g

Dietary Fibre3 g

Protein35.6 g

Sodium707 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.

You will need

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove 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, thinly slice celery. Drain the sweetcorn. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• When the rice has 10 minutes remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips until browned and cooked through, turning occasionally, 3-4 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.

• While the chicken is cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.

• Divide garlic rice between bowls. • Top with seared chicken and charred corn slaw. • Drizzle over sriracha mayo. Garnish with crispy shallots to serve. Enjoy!