Poké Bowl with Fried Chicken
with edamame, orange & cucumber
Poké bowls hail from Hawaii, inspired by traditional poké - seasoned raw fish. Now, they’re easily customizable, featuring endless combinations of proteins, veggies, and dressings!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Chicken fillets
10 milliliters
Soy sauce
(Contains Soja, Tarwe)
25 g
Edamame
(Contains Soja)
1 piece
[Persian] cucumber
½ piece
Easy peel orange
½ sachet(s)
Korean-style spice mix
(Contains Tarwe, Sesamzaad, Soja)
½ sachet(s)
Black sesame seeds
(Contains Sesamzaad)
½ piece
Garlic
75 g
Quick-cook brown rice
Not included in your delivery
180 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
1 tablespoon
Sunflower oil
25 g
Flour
30 milliliters
Water
1 teaspoon
Honey [or plant-based alternative]
¼ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Crush or mince the garlic.
- Melt the butter in a pot or saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes, then stir in the rice and the stock.
- Bring to a boil, then lower the heat and cook the rice for 10 minutes until done.
- Meanwhile, use a sharp knife to remove the skin and the white pith from the orange, then dice the flesh. Dice the cucumber.
- Pat the chicken dry with kitchen paper and cut into 2cm chunks, then season with salt and pepper.
- In a large bowl, combine the Korean-style spices with the flour and the water (see pantry for amounts).
- Heat the sunflower oil in a frying pan over medium-high heat (see Tip).
Tip: you can also use a fryer instead.
- To test the oil, add a small amount of the batter to the pan; if it starts bubbling, then it's hot enough to fry the chicken.
- Prepare a plate lined with kitchen paper.
- Coat the chicken with the batter, then gently fry for 2 - 3 minutes.
- Turn carefully and fry for another 2 - 3 minutes until golden-brown (see Tip).
Tip: if the oil spatters too much, reduce the heat and carefully cover the pan with the lid.
- In a small bowl, combine the soy sauce with the mayonnaise and the honey.
- Stir the white wine vinegar into the rice.
- Serve the rice in bowls or deep plates. Top with the cucumber, orange, edamame and soy mayonnaise. Garnish with the sesame seeds.