Sesame Coated Chicken Bowl
with auberine and bell peppers- Cereals containing gluten
- Wheat
- Soya
- Sesame
- Celery
- Cereals containing gluten
- Peanut
- Nuts
- May contain traces of allergens
Ingredients
1 unit(s)
Ginger
150 grams
Rice
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
1 sachet(s)
Sesame Seeds
(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)
320 grams
Irish Chicken Breast
1 sachet(s)
Vegetable Stock
(Contains: Celery)
1 unit(s)
Aubergine
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg
to taste
Flour
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Peel and grate the garlic (or use a garlic press). Trim the aubering and slice into thick 1cm rounds. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Mix the vegetables and arrange onto a lined baking tray. Drizzle with oil, salt and pepper and roast for 12-15 mins in the oven.
Heat a drizzle of oil over medium-high heat in a pot with a lid. Add garlic and ginger and cook for 1-2 mins. Add the basmati rice, stock and 300ml water (double for 4p). Bring to a boil, then lower the heat and cook the rice covered for 10 mins. Remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cut the chicken into strips. Take 3 soup plates. In the first, mix the flour with a pinch of salt. In the second, beat 1 egg (double for 2p) with a fork. In the third, add breadcrumbs and sesame seeds, then season with salt and pepper. First place the chicken in the flour, making sure it is evenly coated. Then pass it in the egg and finally in the panko breadcrumbs. Set the breaded chicken aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Combine soy sauce and 2 tsp sugar (double for 4p) in a small bowl.
Heat a drizzle of oil over medium-high heat in a pan. Once hot, add the chicken and sear for 2 min per side or until nicely browned. Remove the chicken from the pan and place it on the baking tray next to the vegetables (use 2 trays for 4 ppl). Pour the sauce over the vegetables and mix together. Bake the chicken and vegetables for 6-8 mins or until cooked.
Arrange the vegetables and rice in deep plates. Place the chicken over the rice. Enjoy!
