Advertisement

  • ½ cucumber
    thinly sliced
  • a handful radishes
    thinly sliced
  • 3 tbsp rice vinegar
  • 200g wholegrain rice
  • 1 tbsp groundnut oil
  • 4 small chicken breasts
    cut into bite-sized pieces
  • 5 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • a handful of leaves coriander
  • 1 red chilli
    deseeded and thinly sliced (optional)

Nutrition: per serving

  • kcal520
    low
  • fat19.3g
  • saturates3.2g
  • carbs44.6g
  • sugars6.4g
  • fibre3.6g
  • protein40.1g
    high
  • salt0.9g
    low

Method

  • step 1

    Put the cucumber and radishes into a bowl with 1 tbsp of rice vinegar and a good pinch of salt, and mix well.

  • step 2

    Cook the wholegrain rice in a large pan of lightly salted water according to pack instructions (about 25 minutes), then drain really well.

  • step 3

    Meanwhile, heat the oil in a wok or non-stick frying pan over a high heat. Season the chicken really well then fry for 4-5 minutes until caramelised, then turn down the heat to low.

  • step 4

    Put the peanut butter into a bowl, pour in 100ml of just-boiled water and whisk well. Pour in the remaining 2 tbsp of rice vinegar, the soy and sesame oil, then tip into the pan and gently simmer for 5 minutes.

  • step 5

    Divide the rice between bowls, spoon over the chicken and sauce, and some of the quick pickles, then finish with coriander leaves and sliced chilli, if you like.

Discover more of our best bowl food recipe ideas here

Tom Kha Soup Recipe with Chicken Meatballs

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement