Chicken Poke Bowl with Avocado & Sriracha Mayo

Chicken Poke Bowl with Avocado & Sriracha Mayo

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, September 20, 2020.
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Chicken breast with Asian spices, avocado, cucumber and radish salad, rice and sriracha mayo.

Ingredients

Rice

  • 150g jasmine rice
  • 1 cup + 2 Tbsp boiling water
  • 1 tsp sesame oil

Salad

  • 1/2 Lebanese cucumber, diced
  • 1/2 avocado, diced
  • 1 radish, cut in half & thinly sliced
  • 1 carrot, grated

Chicken

  • 2 garlic clove, minced
  • 300g free range chicken breasts, diced 2cm
  • 1/2 pack Asian spices
  • 1 drizzle of oil
  • 1/2 Tbsp soy sauce

To Serve

  • 2 Tbsp sriracha mayo
  • 1/4 tsp garlic chilli blend

Steps

  1. Before you start. Bring a half-full kettle to the boil.
  2. Cook rice. Place rice, boiling water measure and a pinch of salt in a small 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.
  3. Prep salad. Prep cucumber, avocado, radish and carrot. Set aside separately.
  4. Prep chicken. Prep garlic. Pat chicken dry, dice 2cm and toss in a medium bowl with Asian spices.
  5. Cook chicken. Heat oil in a large 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. Season to taste with salt and pepper.
  6. Serve. Rice topped with salad, chicken, sriracha mayo and garlic chilli blend.

Nutritional Information

Energy 2887 kj
690 kcal
Protein 41.8g
Carbohydrate 67.6g
Fat 26.3g