with fragrant rice and sweet chilli sauce
This crispy baked bang bang chicken bowl really lives up to its name. Served with fluffy fragrant rice, charred carrot and rich sweet chilli aioli, this truly is a knock-out dish.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
1 sachet(s)
Red Wine Vinegar
0.5 sachet(s)
Aioli
2 sachet(s)
Jasmine Rice
150 grams
Diced Irish Chicken Breast
260 grams
Radish
125 grams
Salt
0.25 tsp
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Toss the chicken with half the aioli then coat with the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Arrange the chicken in a single layer on a lined baking tray.
- Drizzle oil over the crumbed chicken.
- Bake on the top shelf of the oven until the chicken is cooked through and crispy, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Trim the radish and thinly slice. Toss with salt, pepper and a drizzle of oil.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 4-5 mins.
- Add soy sauce, edamame and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- To make the bang bang sauce, combine half a vinegar sachet (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy chicken, fried veg and sliced radish.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
3763
kJ
Energy (kJ)
899
kcal
Energy (kcal)
41.1
g
Fat
5
g
of which saturates
95.5
g
Carbohydrate
20.4
g
of which sugars
5.1
g
Dietary Fiber
43.4
g
Protein
0
mg
Cholesterol
4.81
g
Salt
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
