Crispy Shallot Chicken Bowls
with Edamame
Swap out simple breacrumbs in this crispy chicken for savoury crispy shallots and toasty sesame seeds! The golden coating toasts on top of the chicken in the oven while the rest of the meal comes together with ease.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Wheat, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
1 unit(s)
Mini Cucumber
56 g
Edamame
(Contains: Soy)
½ tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Fish, Mustard, Sesame, Milk, Egg, Wheat)
1 unit(s)
Green Onion
113 g
Red Cabbage, shredded
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 7 min.
- Add edamame. Cook for 5-7 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in the package until broken into small crumbs (or finely chop if you prefer).
- Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- Add sesame seeds, then toss to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add chicken.
- To a large bowl, add 3 tbsp (6 tbsp) of the mayo. Set aside.
- Brush tops of chicken with remaining mayo. Sprinkle with shallots-sesame seed mixture, pressing to adhere.
- Roast the the middle of the oven for 14-16 min, until cooked through.**
- Remove from oven. Let rest 5 min before slicing.
- Meanwhile, halve cucumber, then thinly slice into half-moons.
- Thinly slice green onions.
- To large bowl with mayo, add soy sauce and vinegar. Mix to combine. Add cabbage, half the green onions and cucumber. Toss to coat.
- Fluff rice mixture with fork.
- Thinly slice chicken.
- Divide rice, slaw and chicken between bowls.
- Sprinkle remaining green onions over top.
