Sesame Chicken Rice Bowl
with aubergine and bell peppers
Sesame coated chicken is baked to crispy perfection in this Asian-inspired recipe. To make things even more aromatic the base of the bowl—aubergine and bell pepper—are cooked together with ginger and garlic.
Ingredients
1 unit(s)
Ginger
150 grams
Rice
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Aubergine
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg
to taste
Flour
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Peel and grate the garlic (or use a garlic press).
- Trim the aubergine and then cut into roughly 1cm pieces.
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Meanwhile, add the rice, stock powder and 300ml cold water (double for 4p) to a medium pot.
- Bring to the boil, then lower the heat and cook the rice (covered) for 10 mins.
- Remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Mix 3 tbsp flour (double for 4p) with a pinch of salt in a bowl.
- In another bowl, beat one egg (double for 4p).
- To a third bowl, add breadcrumbs, sesame seeds, salt and pepper.
- Toss chicken in flour. Next, in egg, then in sesame 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 vacuum packing we use to keep it fresh.
- Arrange 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 chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Place a pan over high heat with a glug of oil.
- When hot, add the aubergine, bell pepper, ginger and garlic.
- Season with salt and pepper and fry until soft, 8-12 mins, stirring occasionally.
- Add the soy sauce along with ½ tsp sugar and 50ml water (double both for 4p).
- Cover and simmer for another 3-5 mins. Season to taste with salt and pepper.
- Arrange the aubergine, bell pepper and rice in deep plates.
- Top with the sesame coated chicken.
