Asian Crumbed Chicken Bowl
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Asian Crumbed Chicken Bowl

Asian Crumbed Chicken Bowl

with mushrooms and pickled cucumber

This rice bowl recipe features simple ingredients used in interesting ways. Fragrant rice is elevated with apple cider vinegar, which is also used to pickle the cucumber in this dish. A slightly spicy aioli and sticky fried mushrooms and crispy chicken round out a satisfying and exciting dish.

Tags:
Egg(s) not included
Family Friendly
Protein Rich
Allergens:
Wheat
Sulphites
Egg
Mustard
Soya

The quantities provided above are averages only.

Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

(Contains Wheat)

150 grams

Mushrooms

1 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Cucumber

2 unit(s)

Scallion

260 grams

Diced Irish Chicken Breast

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

150 grams

Jasmine Rice

1 unit(s)

Chilli

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Sugar

unit(s)

Egg

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Nutrition Values

Energy (kJ)3047 kJ
Energy (kcal)728 kcal
Fat21.3 g
of which saturates2.6 g
Carbohydrate92.2 g
of which sugars13.4 g
Dietary Fiber0 g
Protein42.4 g
Cholesterol0 mg
Salt1.53 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pot with Lid

Cooking Steps

Make the Rice
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. 
  • Place a pot over medium-high heat with 300ml cold water (double for 4p).
  • Stir in the rice and ring to the boil. Once boiling, lower heat to medium, cover and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins so the rice can continue to cook in its own steam. 
  • Once cooked, stir through ¼ tsp salt, 1 tsp sugar (double both for 4p) and half the apple cider vinegar.
Get Prepped
2
  • Meanwhile, roughly chop the mushrooms
  • Trim and thinly slice the scallion, keeping the green and white portions separate.
  • Deseed and finely chop the chilli.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Fry the mushrooms with the white of the scallion for 5-6 mins. Stir in the ketjap manis. Remove from the pan and cover to keep warm.
Pickle the Cucumber
3
  • Meanwhile, trim and halve the cucumber lengthways. Scrape out the seeds with a spoon. Chop widthways into small pieces. 
  • In a bowl, mix the remaining apple cider vinegar, ¼ tsp salt and 1 tsp sugar (double both for 4p).
  • Add the cucumber and set aside to marinate. Toss occasionally.
  • Mix the aioli with the sweet chilli sauce.
Crumb the Chicken
4
  • In a bowl, beat one egg (double for 4p). Season with salt and pepper.
  • To another bowl, add breadcrumbs and season with salt and pepper.
  • Toss the chicken first in the egg and then in the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.

Cook the Chicken
5
  • Arrange the chicken in a single layer on a lined baking tray.
  • Drizzle over 1 tbsp oil (double for 4p).
  • Bake on the top shelf of the oven until the chicken is cooked through and crispy, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Garnish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Arrange the cucumbermushrooms and crispy chicken on top.
  • Drizzle over the sweet chilli aioli.
  • Garnish with a scattering of green scallion and as much chopped chilli as you like (use less if cooking for kids or if you don't like spice).