It’s true, Chef! A great-tasting, nutritious, refreshing bowl of food can transform your day from ordinary to extraordinary. Fluffy rice, NOMU Cajun rub-infused chicken, sweet mango chunks, cooling cucumber, spicy jalapeños & seeds are drizzled with a citrus-soy dressing.
Chili-crisp Chicken Mango Rice Bowl
Chili-crisp Chicken Mango Rice Bowl
with a sweet citrus-soy dressing
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Mango Fingers
- NOMU Cajun Rub
- Seed Mix
- Sliced Pickled Jalapeños
- Spring Onion
- Spring Onions
- Sweet Citrus Soy
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NICE 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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN CHICKEN
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced chicken, the mango chunks, and the cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
White Basmati Rice - 100ml
Free-range Chicken Breast - 1
NOMU Cajun Rub - 10ml
Mango Fingers - 100g
Cucumber - 100g
Sliced Pickled Jalapeños - 20g
Spring Onion - 1
Fresh Coriander - 3g
Seed Mix - 10g
Sweet Citrus Soy - 60ml
NICE 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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN CHICKEN
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced chicken, the mango chunks, and the cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
White Basmati Rice - 200ml
Free-range Chicken Breasts - 2
NOMU Cajun Rub - 20ml
Mango Fingers - 200g
Cucumber - 200g
Sliced Pickled Jalapeños - 40g
Spring Onion - 1
Fresh Coriander - 5g
Seed Mix - 20g
Sweet Citrus Soy - 120ml
NICE 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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN CHICKEN
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced chicken, the mango chunks, and the cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
White Basmati Rice - 300ml
Free-range Chicken Breasts - 3
NOMU Cajun Rub - 30ml
Mango Fingers - 300g
Cucumber - 300g
Sliced Pickled Jalapeños - 60g
Spring Onions - 2
Fresh Coriander - 8g
Seed Mix - 30g
Sweet Citrus Soy - 180ml
NICE 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, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN CHICKEN
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced chicken, the mango chunks, and the cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
White Basmati Rice - 400ml
Free-range Chicken Breasts - 4
NOMU Cajun Rub - 40ml
Mango Fingers - 400g
Cucumber - 400g
Sliced Pickled Jalapeños - 80g
Spring Onions - 2
Fresh Coriander - 10g
Seed Mix - 40g
Sweet Citrus Soy - 240ml
Woolies Products in this dish
