Hoisin Chicken Rice Bowls with Cucumber Pickle

Hoisin Chicken Rice Bowls with Cucumber Pickle

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, December 15, 2019.
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Ingredients

Rice

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

Cucumber

  • 1 Tbsp vinegar
  • 1/2 Tbsp sugar
  • 1 Lebanese cucumber, thinly sliced

Chicken

  • 1 pack chicken breasts, thinly sliced
  • 4 Tbsp hoisin sauce
  • 2 tsp GF soy sauce

Salad

  • 1 carrot, grated
  • 1/2 pack ranchslaw
  • 1/2 pack baby spinach, thinly sliced
  • 1/4 cup GF mayo
  • 1/2 tsp GF sesame oil

To Serve

  • Remaining hoisin sauce
  • 1 pack chopped peanuts

Steps

  1. Preheat BBQ hot plate to medium-high (if using). Cook rice. Combine rice, water measure and pinch of salt in a small pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep cucumber. In a small bowl, toss all cucumber ingredients to combine. Set aside to pickle for 8-10 minutes.
  3. Prep & cook chicken. Pat chicken dry, slice thinly and season. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken for 6-8 minutes, or until cooked through. Combine first measure of hoisin sauce and soy sauce in a small bowl. When chicken is cooked, pour sauce over chicken and turn to coat for about 30 seconds. Remove from heat, cover to rest. Alternatively, do this on the BBQ hot plate.
  4. Prep salad. Place all salad ingredients in a bowl. Toss and season to taste.
  5. Serve rice with chicken, salad and cucumber. Top with remaining hoisin sauce, peanuts a pinch of chilli flakes.

Nutritional Information

Energy 2731 kj
653 kcal
Protein 34.2g
Carbohydrate 65.3g
Fat 27.1g