Chicken Poke Bowl with Sriracha Mayo

Chicken Poke Bowl with Sriracha Mayo

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 29, 2020.
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Ingredients

Rice

  • 300g jasmine rice
  • 2 cups boiling water
  • 1 Tbsp sesame oil

Salad

  • 1/2 telegraph cucumber, diced 1cm
  • 1 avocado, diced 1cm
  • 2 radishes, cut in half & thinly sliced
  • 1 carrot, grated

Chicken

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

To Serve

  • 4 Tbsp sriracha mayo
  • Pinch of garlic chilli blend

Steps

  1. Bring a full kettle to the boil. Preheat BBQ hotplate to high (if using). 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 rice up with a fork and stir through sesame oil.
  2. Prep salad. Set 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 salad ingredients, chicken, sriracha mayo and garlic chilli blend.

Nutritional Information

Energy 2727 kj
652 kcal
Protein 37.7g
Carbohydrate 45.7g
Fat 35.5g