Vietnamese-Style Caramelised Chicken & Rice Bowl

Name: Vietnamese-Style Caramelised Chicken & Rice Bowl with Radish Slaw
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 320 g Chicken Breast; 1 packet Jasmine rice; 1 packet Slaw Mix; 2 Garlic; 1 Radish; 1 packet Ginger Paste; 1 packet Sweet Chilli Sauce; 1 drizzle olive oil; 1.25 cup water (for the rice); 1 tsp sesame oil; 1.5 tsp brown sugar; 1 tbs soy sauce; 1 drizzle vinegar (white wine or rice wine); 2 tbs Mayonnaise

with Radish Slaw

Recipe Development TeamUpdated on July 10, 2026

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Calories

460 kcal

Protein

39.1g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Sesame
Soy
Eggs
Gluten
May contain traces of allergens

This flavour-packed chicken bowl will transport you to the streets of Vietnam. Seasoned chicken and a refreshing slaw, topped with mayo and all of it is sitting on top of a helping of garlic rice. There’s a new combination in every bite! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Jasmine rice

1 packet

Slaw Mix

Garlic

Radish

1 packet

Ginger Paste

1 packet

Sweet Chilli Sauce

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

1 tsp

sesame oil

(Contains: Sesame)

1.5 tsp

brown sugar

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

1 drizzle

vinegar (white wine or rice wine)

2 tbs

Mayonnaise

(Contains: Eggs)

Nutrition

Energy (kJ)1930 kJ

Calories460 kcal

Fat20.6 g

of which saturates2.9 g

Carbohydrate21.7 g

of which sugars11.6 g

Dietary Fibre2.4 g

Protein39.1 g

Sodium882 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

• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water then add a pinch of salt and bring to the boil. • Simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.

• While the rice is cooking, thinly slice radish.
• Cut chicken breast into 2cm chunks.

• In a medium bowl, combine chicken, ginger lemongrass paste, garlic and the sesame oil.

• 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 the brown sugar and cook, stirring, until sticky, 1 minute. • Reduce heat to low, then add sweet chilli sauce, the soy sauce and a splash of water. Season with pepper and toss until well coated, 1 minute. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. Season with salt and pepper. • Add baby leaves and Asian slaw mix and toss to combine. Set aside. Little cooks: Help toss the slaw!

• Divide rice between bowls. Top with Vietnamese-style caramelised chicken and rainbow slaw. • Garnish with crushed peanuts and tear over mint. Drizzle with mayonnaise to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnishes!