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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Chicken fillets
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
25 g
Edamame
(Contains: Soja)
½ piece
Easy peel orange
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
½ piece
Garlic
75 g
Quick-cook brown rice
½ piece
Cucumber
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.
