Crispy Chicken Rice Bowl with Sesame Dressing

Crispy Chicken Rice Bowl with Sesame Dressing

Ready in 35 minutes Serves 4 - 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 18, 2018.

Ingredients

Rice

  • 1 cup jasmine rice
  • 1 ½ cups water
  • 1 courgette

Veggies

  • 1 broccoli
  • 2 tsp finely grated ginger
  • 100g mung bean sprouts

Chicken

  • 1 pack chicken thighs
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 pack chicken flour

To Serve

  • ¼ cup sesame dressing
  • 1 bunch coriander, chopped

Steps

  1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep veggies and chicken Grate courgette and cut broccoli into small florets. Pat chicken dry and slice 1cm. Toss in a medium bowl with soy sauce and sesame oil. Add chicken flour to bowl and toss to coat.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 6–7 minutes or until cooked through and golden. Turn often to ensure even cooking and add extra oil, if needed. Set aside to rest, return pan to mediumhigh heat
  4. Cook veggies Add a small drizzle of oil to pan (if needed) and cook broccoli for about 3 minutes until tender. Add ginger to pan and cook a further 30 seconds, until fragrant. Season and set aside in a medium bowl.
  5. To finish Add mung bean sprouts, and a drizzle of vinegar to bowl with broccoli and toss to combine. Season. Fold courgette through rice and season to taste.
  6. Serve rice topped with veggies, chicken, sesame dressing and coriander.

Nutritional Information

Energy 2983 kj
713 kcal
Protein 36.2g
Carbohydrate 58.2g
Fat 37.0g