Savoury Umami Double Chicken Bowls
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Savoury Umami Double Chicken Bowls

Savoury Umami Double Chicken Bowls

with Green Onion Rice

These bowls are bursting with flavour! Chicken is seasoned and pan-fried, then tossed with veggies in an utterly irresistible Szechuan sauce, all on a bed of fluffy jasmine rice. Happy eating!


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

Preparation Time25 minutes
Cooking Time


serving amount

680 g

Chicken Breast Tenders

2 tbsp

Ginger-Garlic Puree

(Contains Soy, Sesame, Wheat)

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

200 g


2 tbsp

Ginger-Garlic Puree

1 tbsp


1 unit

Green Onion

Not included in your delivery

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories653 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate59 g
Sugar4 g
Dietary Fiber2 g
Protein65 g
Cholesterol185 mg
Sodium1120 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.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and make sauce

Meanwhile, thinly slice green onions. Cut bok choy into 1/2-inch pieces. Cut zucchini into 1/4-inch rounds. Pat chicken dry with paper towels. Cut tenders in half crosswise.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and zucchini. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate. Set aside.

Cook chicken

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Reduce heat to medium. Add Szechuan base, ginger-garlic puree and 1/4 cup water (dbl for 4 ppl).Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 2-3 min.**Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies, chicken and sauce. Sprinkle remaining green onions over top.