Two words describe this sweet citrus-soy chicken rice bowl. ‘Yum’ and ‘yum’, Chef! A bed of fluffy basmati rice forms the base in the bowl, which is topped with garlic & ginger, and sweet citrus-soy chicken. Then comes the cooling cucumber, crispy wonton strips, and sriracha mayo drizzle. Finished with kimchi for an extra yum.
Citrus-Soy Chicken & Rice Bowl
Citrus-Soy Chicken & Rice Bowl
with cucumber ribbons & crispy wonton strips
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Cornflour
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Kimchi
- Spring Onion
- Spring Onions
- Sriracha Mayo
- Sweet Citrus Soy
- White Basmati Rice
- Wonton Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY Chicken
In a bowl, combine the sweet citrus soy, the ginger and garlic, and some seasoning. Set aside. Pat the Chicken dry with paper towel. Cut into bite-sized pieces and coat in the Cornflour. Return the pan to medium heat with enough oil to cover the base. Fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the spring onion and the kimchi.
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY Chicken
In a bowl, combine the sweet citrus soy, the ginger and garlic, and some seasoning. Set aside. Pat the Chicken dry with paper towel. Cut into bite-sized pieces and coat in the Cornflour. Return the pan to medium heat with enough oil to cover the base. Fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the spring onion and the kimchi.
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY Chicken
In a bowl, combine the sweet citrus soy, the ginger and garlic, and some seasoning. Set aside. Pat the Chicken dry with paper towel. Cut into bite-sized pieces and coat in the Cornflour. Return the pan to medium heat with enough oil to cover the base. Fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 3-4 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the spring onion and the kimchi.
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY Chicken
In a bowl, combine the sweet citrus soy, the ginger and garlic, and some seasoning. Set aside. Pat the Chicken dry with paper towel. Cut into bite-sized pieces and coat in the Cornflour. Return the pan to medium heat with enough oil to cover the base. Fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 3-4 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the spring onion and the kimchi.
Frequently Asked Questions
What is the preparation time for Citrus-Soy Chicken & Rice Bowl?
The preparation time for Citrus-Soy Chicken & Rice Bowl with cucumber ribbons & crispy wonton strips is between 20 and 35 minutes.
What is the total time required to make Citrus-Soy Chicken & Rice Bowl with cucumber ribbons & crispy wonton strips?
The total time required to make Citrus-Soy Chicken & Rice Bowl with cucumber ribbons & crispy wonton strips is between 35 and 50 minutes.
How many servings does Citrus-Soy Chicken & Rice Bowl provide?
4 servings
What are the main ingredients in Citrus-Soy Chicken & Rice Bowl?
Chicken, Cornflour, Cucumber, Free-range Chicken Mini Fillets, Fresh Ginger, Garlic Clove, Garlic Cloves, Kimchi, Spring Onion, Spring Onions, Sriracha Mayo, Sweet Citrus Soy, White Basmati Rice, Wonton Wrappers
What is the nutritional information of Citrus-Soy Chicken & Rice Bowl?
Calories: 1007, Carbs: 123 grams, Fat: grams, Protein: 48.4 grams, Sugar: 22.9 grams, Salt: 1043 grams
How do I prepare Citrus-Soy Chicken & Rice Bowl?
FLUFFY RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 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. CITRUS-SOY CHICKEN: In a bowl, combine the sweet citrus soy, the ginger and garlic, and some seasoning. Set aside. Pat the chicken dry with paper towel. Cut into bite-sized pieces and coat in the cornflour. Return the pan to medium heat with enough oil to cover the base. Fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat. CRISPY WONTON STRIPS: Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season. SRIRACHA MAYO SAUCE: In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency. YUM YUM RICE BOWLS: Bowl up the rice. Top with the chicken and all the sauce, and the cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the spring onion and the kimchi.
What should be prepared from my kitchen to make Citrus-Soy Chicken & Rice Bowl?
Chicken, Cornflour, Cucumber, Free-range Chicken Mini Fillets, Fresh Ginger, Garlic Clove, Garlic Cloves, Kimchi, Spring Onion, Spring Onions, Sriracha Mayo, Sweet Citrus Soy, White Basmati Rice, Wonton Wrappers
How many calories does Citrus-Soy Chicken & Rice Bowl have?
1007 calories
How much fat content does Citrus-Soy Chicken & Rice Bowl have?
grams
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