Sweet-Soy Chicken Poke Bowl
with Pickled Radish & Sriracha Mayo
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
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 sachet
Coriander
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Sriracha
(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten)
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Sesame, Eggs, Milk, Fish, Sulphites)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat; )
2
Radish
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain and return to saucepan. • While rice is cooking, thinly slice radish. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add radish to pickling liquid with just enough water to cover radish. Set aside. • While radish is pickling, heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. TIP: Slicing the radish very thinly helps it pickle faster!
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, sweet soy seasoning, a pinch of salt and a drizzle of olive oil. • Return the frying pan to medium heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, combine shredded cabbage mix, ponzu sauce and a drizzle of olive oil in a large bowl. Season to taste. • In a small bowl, combine sweet chilli sauce, mayonnaise and a splash of water. Season to taste. Set aside. • To the rice, add some pickling liquid (2 tbs for 2 people / 1/4 cup for 4 people) and season to taste with salt and pepper.
• Drain pickled radish. • Divide jasmine rice between bowls. • Top with sweet-soy chicken, slaw and pickled radish. • Drizzle over sweet chilli mayo. Garnish with toasted sesame seeds and tear over coriander to serve. Enjoy!
