Bang Bang Chicken Bowl
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Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

with Edamame Rice and Avocado Salad

This bowl is a festival of flavours. We've stepped up every element of this lively dish, making each colourful bite – from our avocado salad to spicy mayo – a delight.

Tags:
Spicy
Allergens:
Soy
Mustard
Egg
Sesame
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

56 g

Edamame

(Contains Soy)

3 unit(s)

Radish

1 unit(s)

Avocado

¾ cup

Jasmine Rice

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Green Onion

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

¾ tsp

Sugar*

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Nutrition Values

Calories940 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate98 g
Sugar14 g
Dietary Fiber10 g
Protein50 g
Cholesterol135 mg
Sodium840 mg
Trans Fat0.1 g
Potassium1400 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl

Cooking Steps

Cook rice
1
  • Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. 
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice and edamame to the boiling water, then reduce heat to medium-low. 
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Stir in half the vinegar and 1/2 tsp (1 tsp) sugar. 
  • Remove the pot from heat. Set aside, still covered.
Prep
2
  • Meanwhile, cut radishes into 1/4-inch pieces. 
  • Carefully cut avocado around the pit, separating the halves. Discard the pit. Scoop out avocado with a spoon, then cut into 1/2-inch pieces.
  • Thinly slice green onions. 
Prep and cook chicken
3
  • Pat chicken dry with paper towels.
  • Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
  • Mix cornstarch and sesame seeds in a zip-top bag.
  • Add chicken and toss to coat.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 5-7 min per side.**(NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) 
  • Thinly slice chicken, then transfer chicken to a medium bowl.
Make avocado salad
4
  • Meanwhile, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar in another medium bowl.
  • Season with salt and pepper. 
  • Stir together, then set aside in the fridge.
Finish chicken
5
  • Add sweet chili sauce to the bowl with chicken, then toss to combine.
Finish and serve
6
  • Divide edamame rice between bowls.
  • Top with bang bang chicken and avocado salad.
  • Sprinkle remaining green onions over top. 
  • Drizzle with spicy mayo.

 

Modularity Step (under step 3)
7

If you've opted to get chicken breasts, pat chicken dry with paper towels. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper. Mix cornstarch and sesame seeds in a zip-top bag. Add chicken and toss to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 5-7 min per side.**(NOTE: Cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Thinly slice chicken, then transfer to a medium bowl.