Karaage-Inspired Chicken Bowls
with Cucumber Salad and Sriracha Mayo
Golden chicken bites get bold flavour from a quick marinade, then crisp up with ease! Rice and a quick veggie side quick and easy and give your chicken time to marinate and cook while you pull them together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Jasmine Rice
113 g
Green Cabbage, shredded
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Pat chicken dry with paper towels. Cut into 1-inch pieces.
- To a large bowl, add chicken, soy sauce, ginger-garlic puree and cornstarch. Season with salt and pepper. Toss to coat.
- Set aside to marinate.
- Meanwhile, 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.
- Cover and reduce heat to low.
- Cook for 12-14 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff with fork.
- Meanwhile, on a clean cutting board, thinly slice green onions.
- Cut cucumber in half, lengthwise. Cut into 1/4-inch half moons.
- In a separate large bowl, combine rice vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.
- In a small bowl, combine mayo and sriracha.
- Meawhile, heat a large non-stick skillet over medium-high.
- To a shallow dish, add Cream Sauce Spice Blend. Add chicken and toss to coat. Using your hands, press flour mixture into chicken to fully cover.
- When hot, to the pan, add 2 tbsp (4 tbsp) oil, then chicken.
- Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.**
- Divide rice between bowls.
- Top with slaw and chicken.
- Drizzle with sriracha mayo.
- Sprinkle with remaining green onions.