Chicken Sushi Bowls

Chicken Sushi Bowls

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 5, 2020.
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Ingredients

Rice

  • 1 1/2 cups brown rice
  • 2 1/4 cups water

Salad

  • 2 cups frozen edamame beans
  • 1/2 avocado, diced 1cm
  • 1 carrot, peeled into ribbons
  • 1/2 telegraph cucumber, diced 1cm

Chicken

  • 1 pack chicken thighs, diced 2cm
  • 1 pack Asian spices
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp water

To Serve

  • 1/2 pack Japanese mayo
  • 1 pack nori, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 pack sesame seeds

Steps

  1. Cook rice. Combine rice, water measure and a pinch of salt in a medium pot and bring to the boil. Reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Cook edamame. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook edamame beans for about 3 minutes. Add a splash of soy sauce and toss to coat. Remove from heat and set aside. Reserve pan.
  3. Cook chicken. Pat chicken dry and dice 2cm. Toss with Asian spices and season. Heat a drizzle of oil in reserved fry-pan on medium-high heat. Cook chicken for 5-6 minutes, until cooked through. Whisk together soy sauce, honey and water measure, then pour over chicken in pan. Reduce heat to medium and cook for 1-2 minutes, until chicken is glazed. Remove from heat and rest, covered.
  4. Meanwhile, prep salad & garnishes. Set avocado and garnishes aside separately. Toss carrot and cucumber in a small bowl with a drizzle of vinegar and sesame oil.
  5. Serve rice with salad, chicken and mayo. Sprinkle with nori, spring onion and sesame seeds.

Nutritional Information

Energy 2711 kj
648 kcal
Protein 31.6g
Carbohydrate 44.0g
Fat 37.8g