Chicken Donburi Bowls with Crunchy Slaw & Sesame Mayo

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, July 21, 2024.

Order Now

Your favourite time of the day is set to be dinner time with this easy 30-minute meal! Chicken donburi is paired with bok choy slaw and jasmine rice to create the perfect one-bowl meal.

Ingredients

Rice

300g jasmine rice
2 1/4 cup boiling water

Chicken

600g free range chicken breast, sliced 1cm
1 pack garlic & ginger paste
2 Tbsp soy sauce
1 Tbsp sweet chilli sauce
1 pinch of chilli flakes
1/2 cup chicken stock
1/2 Tbsp cornflour
1 drizzle of oil

Slaw

1 carrot, peeled into ribbons
1 twin pack baby bok choy, thinly sliced
350g slaw
2 tsp sesame oil
2 tsp vinegar

To Serve

4 Tbsp sesame mayo
1 pack sesame seeds

Steps

Bring a kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, 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.
Pat chicken dry and slice into 1cm strips. Mix in a bowl with ginger & garlic paste, soy sauce, sweet chilli sauce and chilli flakes, if using. Mix stock and cornflour together in another bowl.
Peel carrot into ribbons and thinly slice bok choy. Mix in a bowl with slaw, sesame oil and vinegar. Season to taste with salt and pepper.
Heat oil in a frypan on medium heat. Cook chicken for about 7 minutes, tossing occasionally, until golden and cooked through. Add stock and cornflour mixture to pan, bring to the boil and cook for about 1 minute, until thickened.
Top rice with chicken, slaw, sesame mayo and sesame seeds.

Nutritional Information

Energy	2699 kj 645 kcal
Protein	43.5g
Carbohydrate	70.3g
Fat	19.1g