Asian Chicken & Rice Bowls
Asian Chicken & Rice Bowls
This is an absolute winner!!!! You don’t need many fresh ingredients, most can be found in the pantry or freezer. It’s a perfect family meal!
Ingredients
- 1 tablespoon olive oil extra virgin
- 4 cm ginger finely chopped
- 3 cloves garlic finely chopped
- 5 spring onion finely sliced (used throughout recipe)
- 500 g chicken mince
- 1/2 cup canned baby corn chopped
- 1/2 cup green beans chopped
- 220 g canned water chestnuts drained and finely chopped
- 1/2 cup edamame thawed
- 1 cup bean shoots
Sauce:
- 5 tablespoon water
- 3 teaspoon corn flour
- 4 tablespoons kecap manis
- 4 tablespoons oyster sauce
- 2 teaspoon sesame oil
To serve:
- 1/2 cup peanut crushed
- spring onion extra, for garnish
- white rice or brown rice
Instructions
Method:
- For the sauce: First mix together the water and corn flour in a bowl until corn flour is dissolved. Then add the kecap manis, oyster sauce and sesame oil. Mix well to combine. Set aside.
- Cook your rice as per packet instructions. Let that cook, while you get onto the next step.
- Heat olive oil in a large frying pan over medium heat. Add the ginger, garlic and half the spring onion and cook, stirring, for approx. 3 minutes or until fragrant. Add the mince and use a wooden spoon to break it all up into little pieces. Cook for approx. 5 minutes. Then add baby corn, green beans and water chestnuts. Stir these all through for approx. 3 minutes.
- Add the sauce to the pan and stir it all through. Bring to a boil, stirring occasionally, then turn off the heat. Add the edamame beans, bean shoots and remaining spring onion. Combine the mix well.
- To serve: Add rice to the bowls and top with the Asian chicken mix. Sprinkle over some spring onion and crushed peanuts.
Nutrition
Calories: 336kcalCarbohydrates: 27gProtein: 20gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 72mgSodium: 604mgPotassium: 717mgFiber: 4gSugar: 11gVitamin A: 163IUVitamin C: 4mgCalcium: 51mgIron: 2mg
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