Bang Bang Chicken Bowl
with fragrant rice and sweet chilli sauce
This crispy baked bang bang chicken bowl really lives up to its name. Served with fluffy fragrant rice, charred carrot and rich sweet chilli aioli, this truly is a knock-out dish.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Cucumber
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
½ sachet(s)
Red Wine Vinegar
(Contains Sulphites)
2 sachet(s)
Aioli
(Contains Egg, Mustard)
150 grams
Jasmine Rice
260 grams
Diced Irish Chicken Breast
Not included in your delivery
¼ tsp
Salt
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Pat the prawns dry with kitchen paper, transfer to a bowl and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Toss with half the aioli then coat with the breadcrumbs.
- Place the prawns on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
NOTE: If you've chosen to swap to chicken, place the chicken on a lined baking tray after coating in breadcrumbs and half the aioli and bake in the oven until cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- To make the bang bang sauce, combine half a vinegar sachet (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy prawns, fried veg and sliced cucumber.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
