Poké Bowl with Fried Chicken
with avocado, orange & cucumber
You can store unopened soy sauce in the pantry. Once you open it, you should store it in the fridge and it will stay fresh for as long as possible.
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
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
1 piece
Cucumber
½ piece
Avocado
½ piece
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
1 piece
Chicken breast
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. Halve and pit the avocado, then remove the skin and 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 carefully fry it 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.
