Sweet-Soy Ginger Chicken Poke Bowl
with Cheat's Sushi Rice & Sriracha Mayo
Poke bowls are a favourite for something quick, fresh and delicious, but there’s no need to order a takeaway when it’s so easy to throw together at home! Add flavourful and fragrant chicken, crunchy fresh veggies and charred corn to a bowl of zingy-sweet sushi rice for a taste explosion that’ll have you questioning why you ever ordered out at all.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Cucumber
2
Radish
1 sprig
Spring Onion
1 tin
Sweetcorn
1 packet
Chicken Thigh
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
Sriracha
1 packet
Mayonnaise
1 sachet
Sesame Seeds
1 packet
Ginger Paste
Not included in your delivery
olive oil
1.25 cup
water
2 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Add the water and a generous pinch of salt to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and red radish into rounds. Thinly slice spring onion. Drain sweetcorn. • Cut chicken thigh into 2cm chunks. In a medium bowl combine chicken, sweet soy seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper • In a small bowl, combine sriracha and mayonnaise. • Heat a large frying pan over high heat. Cook corn kernels and sesame seeds until lightly browned, 4-5 minutes. • Transfer to a bowl, season and cover to keep warm.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• When rice has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, add chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last minute of cook time, add ginger paste, tossing chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, in a medium bowl, combine cucumber, radish, half the vinegar and a drizzle of olive oil. Season to taste. • To pan with rice, stir through the remaining vinegar and generous pinch of sugar, until rice is coated. • Divide cheat's sushi rice between bowls. Top with sweet-soy ginger chicken, dressed veggies and sesame corn. • Drizzle over sriracha mayo. Sprinkle with spring onions to serve. Enjoy!