Paul Cluver’s Citrus-Soy Chicken & Rice

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.

Paul Cluver’s Citrus-Soy Chicken & Rice

with cucumber ribbons & crispy wonton strips

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Paul Cluver’s Citrus-Soy Chicken & Rice
  1. FLUFFY RICE

    Place the rinsed rice in a pot with 200ml 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.

  2. 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. Drain on paper towel and season.

  3. CITRUS-SOY Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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. When hot, 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.

  4. Sriracha Mayo SAUCE

    In a small bowl, loosen the Sriracha Mayo with water in 5ml increments until drizzling consistency.

  5. YUM YUM RICE BOWLS

    Bowl up the rice. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the sauce and the diced Cucumber. Drizzle over the loosened Sriracha Mayo. Scatter over the toasted wonton strips. Garnish with the sliced Spring Onion and the chopped Kimchi.

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 400ml 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.

  2. 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.

  3. CITRUS-SOY Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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. When hot, 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.

  4. Sriracha Mayo SAUCE

    In a small bowl, loosen the Sriracha Mayo with water in 5ml increments until drizzling consistency.

  5. YUM YUM RICE BOWLS

    Bowl up the rice. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the sauce and the diced Cucumber. Drizzle over the loosened Sriracha Mayo. Scatter over the toasted wonton strips. Garnish with the sliced Spring Onion and the chopped Kimchi.

  1. FLUFFY 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.

  2. 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.

  3. CITRUS-SOY Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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. When hot, 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.

  4. Sriracha Mayo SAUCE

    In a small bowl, loosen the Sriracha Mayo with water in 5 ml increments until drizzling consistency.

  5. YUM YUM RICE BOWLS

    Bowl up the rice. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the sauce and the diced Cucumber. Drizzle over the loosened Sriracha Mayo. Scatter over the toasted wonton strips. Garnish with the sliced Spring Onion and the chopped Kimchi.

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 800ml 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.

  2. 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.

  3. CITRUS-SOY Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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. When hot, 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.

  4. Sriracha Mayo SAUCE

    In a small bowl, loosen the Sriracha Mayo with water in 5 ml increments until drizzling consistency.

  5. YUM YUM RICE BOWLS

    Bowl up the rice. Top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the sauce and the diced Cucumber. Drizzle over the loosened Sriracha Mayo. Scatter over the toasted wonton strips. Garnish with the sliced Spring Onion and the chopped Kimchi.

Frequently Asked Questions

What is the preparation time for Paul Cluver’s Citrus-Soy Chicken & Rice?

The preparation time for Paul Cluver’s Citrus-Soy Chicken & Rice with cucumber ribbons & crispy wonton strips is between 20 and 35 minutes.

What is the total time required to make Paul Cluver’s Citrus-Soy Chicken & Rice with cucumber ribbons & crispy wonton strips?

The total time required to make Paul Cluver’s Citrus-Soy Chicken & Rice with cucumber ribbons & crispy wonton strips is between 35 and 50 minutes.

How many servings does Paul Cluver’s Citrus-Soy Chicken & Rice provide?

4 servings

What are the main ingredients in Paul Cluver’s Citrus-Soy Chicken & Rice?

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 Paul Cluver’s Citrus-Soy Chicken & Rice?

Calories: 1013, Carbs: 125 grams, Fat: grams, Protein: 48.1 grams, Sugar: 25.3 grams, Salt: 1429 grams

How do I prepare Paul Cluver’s Citrus-Soy Chicken & Rice?

CITRUS-SOY CHICKEN: In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and 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. When hot, 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. FLUFFY RICE: Place the rinsed rice in a pot with 400ml 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. SRIRACHA MAYO SAUCE: In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency. YUM YUM RICE BOWLS: Bowl up the rice. Top with the chicken & all the sauce and the diced cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the sliced spring onion and the chopped kimchi.

What should be prepared from my kitchen to make Paul Cluver’s Citrus-Soy Chicken & Rice?

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 Paul Cluver’s Citrus-Soy Chicken & Rice have?

1013 calories

How much fat content does Paul Cluver’s Citrus-Soy Chicken & Rice have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Views: 816