Panko Chicken Bowl with Sweet Soy Mayo
over rice with broccoli, carrot & gomashio
Jasmine rice is similar to basmati rice in texture, appearance and nutritional value. However, jasmine rice has a slightly stronger flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Broccoli
½ piece
Carrot
75 g
Jasmine rice
1 piece
Chicken thigh fillet
35 g
Mayonnaise
(Contains Mustard, Egg)
20 g
Panko breadcrumbs
(Contains Wheat)
½ sachet(s)
Middle Eastern spice mix
5 milliliters
Soy sauce
(Contains Soy, Wheat)
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
½ teaspoon
Honey [or plant-based alternative]
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Boil plenty of water in two pots or saucepans for the rice and vegetables. Cut the head of the broccoli into florets and then dice the stem. Thinly slice the carrot, then parboil both for 4 - 5 minutes. Drain and set aside (they will finish cooking later).
Boil the rice for 12 - 15 minutes, then drain and set aside.
Meanwhile, cut the chicken into 2 - 3cm strips. Use 0.5 tbsp mayonnaise to coat the chicken and set the rest of the mayonnaise aside to use later. Transfer the panko and Middle Eastern spices to a plate and mix well, then coat the chicken with the panko.
Heat the sunflower oil in a frying pan over high heat. When the oil is nice and hot, fry the chicken for 1 - 2 minutes per side, then transfer to a parchment-lined baking sheet. Bake in the oven for 10 - 12 minutes until done.
Reheat the same pan over medium-high heat and stir-fry the broccoli and carrot for 4 - 5 minutes until done. Season to taste with salt and pepper. In a small bowl, combine the rest of the mayonnaise with the soy sauce and the honey (see Tip).
Tip: this recipe is high in calories. If you're watching your calorie intake, substitute part of the mayonnaise for yogurt so as to make a lighter sauce.
Serve the rice on deep plates and top with the chicken and vegetables. Drizzle with the soy mayonnaise and garnish with the gomashio.