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.
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.
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)
1 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
¾ tsp
Sugar*
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.