What are the main ingredients in Sriracha-mayo Chicken Rice Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Sriracha-mayo Chicken Rice Bowl?

Calories: 959, Carbs: 77 grams, Fat: grams, Protein: 47.6 grams, Sugar: 8.8 grams, Salt: 1492 grams

How do I prepare Sriracha-mayo Chicken Rice Bowl?

READY, STEADY, RICE!: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover. IN A PICKLE: In a bowl, combine the lime juice, 10ml of sweetener, and 20ml of water. Add the cucumber half-moons and the radish rounds. Toss until coated and set aside to pickle. Drain just before serving. GOLDEN CHICK: Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Rest for 5 minutes before slicing and seasoning. GET BOWLED OVER!: Plate up the rice. Top with the pickled cucumber & radish, the guacamole, and the chicken slices drizzled with the sweet soy. Sprinkle over the sliced chilli (to taste), the chopped peanuts, and the remaining coriander. Drizzle over the sriracha mayo (to taste). Tuck in, Chef! SRIRACHA MAYO: In a small bowl, combine the sriracha (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.

What should be prepared from my kitchen to make Sriracha-mayo Chicken Rice Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Sriracha-mayo Chicken Rice Bowl

Name: Sriracha-mayo Chicken Rice Bowl
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

A bed of fluffy jasmine rice is topped with pickled cucumber & radish, guacamole, and buttery chicken slices drizzled with a sweet soy sauce. Sprinkled with fresh chilli, chopped peanuts, and coriander for a final flourish of crunch & zing. Last but not least, the bowl is drizzled with sriracha mayo.

Sriracha-mayo Chicken Rice Bowl

with lime juice, guacamole & a sweet soy sauce

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chilli
Chillies
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Guacamole
Jasmine Rice
Kewpie Mayo
Lime Juice
Peanuts
Radish
Sriracha Sauce
Sweet Soy

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Sriracha-mayo Chicken Rice Bowl

Serves 1

READY, STEADY, RICE!
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
SRIRACHA MAYO
In a small bowl, combine the sriracha (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
IN A PICKLE
In a bowl, combine the lime juice, 5ml of sweetener, and 10ml of water. Add the cucumber half-moons and the radish rounds. Toss until coated and set aside to pickle. Drain just before serving.
GOLDEN CHICK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Rest for 5 minutes before slicing and seasoning.
GET BOWLED OVER!
Plate up the rice. Top with the pickled cucumber & radish, the guacamole, and the chicken slices drizzled with the sweet soy. Sprinkle over the sliced chilli (to taste), the chopped peanuts, and the remaining coriander. Drizzle over the sriracha mayo (to taste). Tuck in, Chef!

Jasmine Rice - 100ml
Fresh Coriander - 3g
Sriracha Sauce - 10ml
Kewpie Mayo - 40ml
Lime Juice - 15ml
Cucumber - 50g
Radish - 20g
Free-range Chicken Breast - 1
Guacamole - 40g
Sweet Soy - 30ml
Chilli. - 1
Peanuts - 10g

Download the Recipe

Serves 2

READY, STEADY, RICE!
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
SRIRACHA MAYO
In a small bowl, combine the sriracha (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
IN A PICKLE
In a bowl, combine the lime juice, 10ml of sweetener, and 20ml of water. Add the cucumber half-moons and the radish rounds. Toss until coated and set aside to pickle. Drain just before serving.
GOLDEN CHICK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Rest for 5 minutes before slicing and seasoning.
GET BOWLED OVER!
Plate up the rice. Top with the pickled cucumber & radish, the guacamole, and the chicken slices drizzled with the sweet soy. Sprinkle over the sliced chilli (to taste), the chopped peanuts, and the remaining coriander. Drizzle over the sriracha mayo (to taste). Tuck in, Chef!

Jasmine Rice - 200ml
Fresh Coriander - 5g
Sriracha Sauce - 20ml
Kewpie Mayo - 80ml
Lime Juice - 30ml
Cucumber - 100g
Radish - 40g
Free-range Chicken Breasts - 2
Guacamole - 80g
Sweet Soy - 60ml
Chilli. - 1
Peanuts - 20g

Download the Recipe

Serves 3

READY, STEADY, RICE!
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
SRIRACHA MAYO
In a small bowl, combine the sriracha (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
IN A PICKLE
In a bowl, combine the lime juice, 15ml of sweetener, and 30ml of water. Add the cucumber half-moons and the radish rounds. Toss until coated and set aside to pickle. Drain just before serving.
GOLDEN CHICK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Rest for 5 minutes before slicing and seasoning.
GET BOWLED OVER!
Plate up the rice. Top with the pickled cucumber & radish, the guacamole, and the chicken slices drizzled with the sweet soy. Sprinkle over the sliced chilli (to taste), the chopped peanuts, and the remaining coriander. Drizzle over the sriracha mayo (to taste). Tuck in, Chef!

Jasmine Rice - 300ml
Fresh Coriander - 8g
Sriracha Sauce - 30ml
Kewpie Mayo - 120ml
Lime Juice - 45ml
Cucumber - 150g
Radish - 60g
Free-range Chicken Breasts - 3
Guacamole - 120g
Sweet Soy - 90ml
Chillies - 2
Peanuts - 30g

Download the Recipe

Serves 4

READY, STEADY, RICE!
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
SRIRACHA MAYO
In a small bowl, combine the sriracha (to taste) and the mayo. Loosen with water in 5ml increments until a drizzling consistency.
IN A PICKLE
In a bowl, combine the lime juice, 20ml of sweetener, and 40ml of water. Add the cucumber half-moons and the radish rounds. Toss until coated and set aside to pickle. Drain just before serving.
GOLDEN CHICK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter. Rest for 5 minutes before slicing and seasoning.
GET BOWLED OVER!
Plate up the rice. Top with the pickled cucumber & radish, the guacamole, and the chicken slices drizzled with the sweet soy. Sprinkle over the sliced chilli (to taste), the chopped peanuts, and the remaining coriander. Drizzle over the sriracha mayo (to taste). Tuck in, Chef!