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Bang Bang Chicken Bowl
with Edamame Rice and Avocado Salad
This bowl is a festival of flavours. We've stepped up every element of this lively dish, making each colourful bite – from our avocado salad to spicy mayo – a delight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
56 g
Edamame
(Contains Soy)
3 unit(s)
Radish
1 unit(s)
Avocado
¾ cup
Jasmine Rice
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice and edamame to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Stir in half the vinegar and 1/2 tsp (1 tsp) sugar.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch pieces.
- Carefully cut avocado around the pit, separating the halves. Discard the pit. Scoop out avocado with a spoon, then cut into 1/2-inch pieces.
- Thinly slice green onions.
- Pat chicken dry with paper towels.
- Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Mix cornstarch and sesame seeds in a zip-top bag.
- Add chicken and toss to coat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 5-7 min per side.**(NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Thinly slice chicken, then transfer chicken to a medium bowl.
- Meanwhile, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar in another medium bowl.
- Season with salt and pepper.
- Stir together, then set aside in the fridge.
- Add sweet chili sauce to the bowl with chicken, then toss to combine.
- Divide edamame rice between bowls.
- Top with bang bang chicken and avocado salad.
- Sprinkle remaining green onions over top.
- Drizzle with spicy mayo.
If you've opted to get chicken breasts, pat chicken dry with paper towels. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper. Mix cornstarch and sesame seeds in a zip-top bag. Add chicken and toss to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 5-7 min per side.**(NOTE: Cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Thinly slice chicken, then transfer to a medium bowl.