Poké Bowl with Fried Chicken

Name: Poké Bowl with Fried Chicken with avocado, orange & cucumber
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Chicken fillets; 20 milliliters Soy sauce; ⅔ piece Cucumber; 1 piece Avocado; 1 piece Easy peel orange; 1 sachet(s) Korean-style spice mix; 1 sachet(s) Black sesame seeds; 1 piece Garlic; 150 g Quick-cook brown rice; 360 milliliters Low sodium vegetable stock; 1 tablespoon White wine vinegar; 2 tablespoon Sunflower oil; 50 g Flour; 60 milliliters Water; 2 teaspoon Honey [or plant-based alternative]; ½ tablespoon [Plant-based] butter; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with avocado, orange & cucumber

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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!

Tags:

Family

Allergens:

Soja

•Gluten

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Chicken fillets

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

⅓ piece

Cucumber

½ piece

Avocado

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

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

Energy (kJ)3612 kJ

Calories863 kcal

Fat38 g

Saturated Fat6.9 g

Carbohydrate87.9 g

Sugar12 g

Dietary Fiber10.1 g

Protein38.6 g

Salt3 g

Potassium310.2 mg

Calcium13.1 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Large Bowl

•Fryingpan with lid

•Paper Towel

•Plate

•Small Bowl

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. Halve and pit the avocado, then slice the flesh.

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. Arrange everything on top, then drizzle with the sauce and garnish with the sesame seeds.