Chicken and pak choi rice bowls

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Chicken rice bowls Easy Food

Serves 4


For the dressing:
4 tbsp lemon juice
2½ tbsp soy sauce
2½ tbsp honey
1 tsp dried chilli flakes
1 tsp ground ginger
Salt and black pepper
4 tbsp sesame oil 
For the rice bowls:
2 chicken fillets, grilled and cut into bite-sized pieces
400g cooked brown rice
2 tbsp olive oil
150g chestnut mushrooms, sliced
2 heads of baby pak choi
1 garlic clove, crushed
4 tbsp cashew nuts, chopped
4 tbsp fresh coriander, chopped

  1. In a bowl, combine the lemon juice, soy sauce, honey, chilli flakes, ginger, salt and pepper and whisk together well. Slowly add the sesame oil, whisking continuously until the mixture becomes a little thicker. Set aside.
  2. Season the chicken fillets on both sides and cook under a hot grill for 4-5 minutes per side or until fully cooked throughout. Allow to cool slightly, then slice.
  3. Heat the olive oil in a large pan over a medium heat. Add the mushrooms and cook for five minutes. Add the garlic and cook for 30 seconds longer, then add the pak choi and rice and stir to combine. Cook for 4-5 minutes.
  4. Divide the rice mixture between two bowls and drizzle each with about one tablespoon of the dressing. Toss to combine.
  5. Top the bowls with the sliced chicken, cashew nuts and coriander. Drizzle with more dressing, if desired.

Per serving: 835kcals, 33.4g fat (5.9g saturated), 102.1g carbs, 17.3g sugars, 36.8g protein, 8.6g fibre, 0.945g sodium


MAKE IT YOURS:
Use lightly-fried tofu in place of the chicken for an equally nutritious veggie meal.