Description
A delightful blend of spiced chicken served over fluffy basmati rice, complemented by a creamy sauce and vibrant vegetables.
Ingredients
Scale
- 500 g Chicken Breast Fillets
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- 2 tbsp Vegetable Oil
- 1 tbsp Sesame Oil
- 200 g Basmati Rice
- 500 ml Water
- 1 tsp Salt
- 100 g Mayonnaise
- 2 tbsp Sriracha
- 1 tbsp Rice Vinegar
- 1 tsp Sugar
- 1 Cucumber
- 2 Carrots
- 3 Spring Onions
Instructions
- Marinate the Chicken: In a bowl, combine the chicken fillets with soy sauce, honey, garlic powder, and ginger powder. Allow this mixture to marinate for at least 30 minutes.
- Cook the Rice: Rinse the basmati rice under cold water and add it to a rice cooker or pot with 500 ml of water and a pinch of salt. Cook according to your appliance’s instructions.
- Sauté the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken, searing it for 6-8 minutes on each side until golden brown.
- Prepare the Creamy Sauce: In a mixing bowl, whisk together mayonnaise, Sriracha, rice vinegar, and sugar until smooth.
- Slice the Vegetables: Thinly slice the cucumber, carrots, and spring onions.
- Assemble the Bowl: Start with a warm bed of basmati rice, add the sautéed chicken, drizzle with the creamy sauce, and arrange the fresh vegetables alongside.
Notes
Marinate chicken ahead of time for deeper flavor. Adjust spice levels by varying Sriracha to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg