Chicken poke bowl

Name: Chicken poke bowl
Cook time: 20 min
Yield: 4

with coconut rice and yum yum sauce

Ready in around 20 mins

RECIPE FACT:

with coconut rice and yum yum sauce

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN :

Slice the root ends off the choy sum and cut in half. Trim both ends off the carrot, peel then grate. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut into 1 cm strips. Place the chicken strips and edamame into a mixing bowl. Shake the soy sesame sauce then add 2 tbsps to the chicken and set aside to marinate until needed.
2. TO COOK THE RICE:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the choy sum and cook for 2 mins. Open the bag of coconut rice breaking up any clumps by squeezing the bag gently. Add the coconut rice to the pan, grated carrot, season with salt and pepper and cook for a further 2-3 mins or until hot. Pour in the remaining soy sesame sauce and cook for 30-60 secs until all combined. Remove from the pan and keep warm.
3. TO COOK THE CHICKEN:

Add the cornflour to the bowl with the chicken and toss to coat. Wipe out the pan and place back over a high heat with a drizzle of oil. Once hot add the chicken and edamame, season with salt and pepper and cook for 1-2 mins each side or until the chicken is cooked through.
TO SERVE:

Divide the rice into bowls and top with the chicken strips and edamame. Add a dollop of yum yum sauce and a sprinkle of sesame seeds and peanuts.