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!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cm ginger piece finely chopped
- 3 cloves garlic finely chopped
- 5 spring onions finely sliced
- 500 g chicken mince
- 1/2 cup canned baby corn chopped
- 1/2 cup green beans chopped
- 220 g canned water chestnuts drained & finely chopped
- 1/2 cup edamame beans thawed
- 1 cup bean shoots
Sauce
- 5 tablespoons water
- 3 teaspoons cornflour
- 4 tablespoons kecap manis
- 4 tablespoons oyster sauce
- 2 teaspoons sesame oil
To Serve
- cooked white rice or brown rice
- spring onion extra, sliced
- 1/2 cup peanuts crushed
Instructions
- For the sauce: Mix the water and cornflour in a bowl until the cornflour is dissolved. Then add the kecap manis, oyster sauce and sesame oil. Mix well to combine. Set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the ginger, garlic and half the spring onion and cook, stirring, for about 3 minutes or until fragrant. Add the mince and use a wooden spoon to break it up into little pieces. Cook for about 5 minutes. Then add the baby corn, green beans and water chestnuts. Stir through for about 3 minutes.
- Add the sauce to the pan and stir it all through. Bring to the boil, stirring occasionally, then turn off the heat. Add the edamame beans, bean shoots and remaining spring onion. Combine well.
- To serve: Add rice to your bowls and top with the chicken mix. Sprinkle over some spring onion and crushed peanuts.
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