Crispy Chicken Bowl with Sesame Dressing

Crispy Chicken Bowl with Sesame Dressing

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 9, 2018.



  • 1½ cups jasmine rice
  • 1 courgette

Crispy Chicken

  • 1 pack chicken breast steaks
  • 1 pack chicken seasoning
  • 1 pack chicken flour


  • 1 broccoli
  • 1 pack ginger paste
  • 1 pack mung bean sprouts

To Serve

  • 1 pack sesame mayo
  • ½ bunch coriander, chopped


  1. Cook rice Combine rice, 2¼ cups of water and a pinch of salt in a medium 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 leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep chicken Pat chicken dry, then toss in a medium bowl with chicken seasoning. Add chicken flour to another bowl. Add chicken to the chicken flour, one piece at a time, tossing to coat.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until golden and cooked through. Turn pan down slightly if your chicken starts to burn. Set aside to rest for a few minutes, then slice thinly.
  4. Prep veggies Grate courgette and cut broccoli into small florets. Return previous pan to mediumhigh heat with a small drizzle of oil. Cook broccoli for about 3 minutes, until tender. Add ginger paste and drizzle of sesame oil and soy sauce to pan. Cook a further 30 seconds, stirring, until fragrant. Add mung bean sprouts and a drizzle of rice wine vinegar, then toss to combine.
  5. Finish rice When rice has finished cooking, fluff up grains with a fork and fold through courgette. Season.
  6. Serve rice topped with veggies, chicken, sesame mayo and coriander.

Nutritional Information

Energy 2743 kj
656 kcal
Protein 31.9g
Carbohydrate 65.1g
Fat 29.6g