Chicken Tsukune with Sesame Peanut Dressing

Chicken Tsukune with Sesame Peanut Dressing

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 26, 2020.
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Ingredients

Rice

  • 75g brown rice
  • 2 baby bok choy, thinly sliced
  • 1/2 Lebanese cucumber, cut in half & thinly sliced on an angle
  • 1 spring onion, thinly sliced
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp rice wine vinegar

Chicken & Sauce

  • 1/4 pack mushrooms, grated
  • 250g free range lean chicken mince
  • 1 Tbsp wholemeal breadcrumbs
  • 1/2 pack sesame seeds
  • 1/2 tsp salt
  • 1 tsp soy sauce
  • 1/2 tsp honey
  • 1/2 tsp vinegar
  • 1/4 pack sesame seeds
  • 1/2 tsp oil

To Serve

  • 1 bunch coriander, leaves picked
  • 2 Tbsp sesame peanut dressing

Steps

  1. Before you start. Bring a medium pot of salted water to the boil.
  2. Prep & cook rice. Cook rice in pot of boiling water for about 20 minutes, until tender. While rice cooks, prep bok choy, cucumber and spring onion. Drain rice, return to pot and toss with bok choy, cucumber, spring onion, first measure of soy sauce and vinegar. Season to taste with salt and pepper.
  3. Prep chicken. Prep mushrooms and add to a medium bowl with chicken, breadcrumbs, first measure of sesame seeds and salt. Roll mixture into walnut-size balls and set aside on a plate.
  4. Prep sauce. In a small bowl, combine second measure of soy sauce, honey, vinegar and second measure of sesame seeds.
  5. Cook chicken. Heat oil in a medium fry-pan on mediumhigh heat. Cook chicken for about 8 minutes, turning often, until cooked through. When cooked, remove from heat and add sauce to pan. Shake pan to coat chicken in sauce. Remove from heat.
  6. To finish. Prep coriander.
  7. Serve. Rice topped with chicken, sauce, sesame peanut dressing and coriander.

Nutritional Information

Energy 1858 kj
444 kcal
Protein 33.4g
Carbohydrate 37.9g
Fat 15.6g