Chicken Poke Bowl with Sriracha Mayo

Chicken Poke Bowl with Sriracha Mayo

Ready in 30 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, December 8, 2019.
Order Now
Order Now

Ingredients

Rice

  • 200g jasmine rice
  • 1 1/4 cups water
  • 1/2 Tbsp sesame oil

Veggies

  • 1/2 pack snow peas
  • 1 Lebanese cucumber, diced 1cm
  • 1/2 avocado, diced 1cm
  • 1 radish, cut in half & thinly sliced
  • 1 carrot, grated
  • 1 pack seaweed, thinly sliced

Chicken

  • 1 pack chicken breast, diced 2cm
  • 1 pack chicken poke spices
  • 1/2 Tbsp soy sauce
  • 2 cloves garlic, minced

To Serve

  • 1/2 pack sriracha mayo
  • Pinch of garlic chilli blend

Steps

  1. Bring a full kettle to the boil. Cook rice. Place rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff up with a fork and stir through sesame oil.
  2. Cook snow peas & prep veggies. Place snow peas in a heat proof bowl with a pinch of salt. Cover with boiling water and leave to cook for about 2 minutes or until just tender. Drain and refresh under cold water. Set remaining veggies aside separately.
  3. Prep & cook chicken. Pat chicken dry and dice 2cm. Toss with chicken poke spices. Heat a drizzle of oil in a fry pan on high heat. Cook chicken for about 5 minutes, turning, until browned. Add soy sauce and garlic to pan and cook a further 2 minutes, until chicken is cooked through. Rest. Alternatively, do this on the BBQ.
  4. Serve rice topped with chicken, veggies, sriracha mayo, garlic chilli blend and seaweed.

Nutritional Information

Energy 2788 kj
666 kcal
Protein 40.8g
Carbohydrate 48.5g
Fat 34.0g