eCook Meal
Sriracha-mayo Chicken Rice Bowl
with lime juice, guacamole & a sweet soy sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R235.26
for 4 servings · R58.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
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Sriracha Sauce needs 40 mlTabasco Sriracha Sauce 256 ml 256 ml at R75.99 · 16% of packR11.87
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Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Sweet Soy
- Lime Juice
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sriracha-mayo Chicken Rice Bowl?
The preparation time for Sriracha-mayo Chicken Rice Bowl with lime juice, guacamole & a sweet soy sauce is between 25 and 30 minutes.
What is the total time required to make Sriracha-mayo Chicken Rice Bowl with lime juice, guacamole & a sweet soy sauce?
The total time required to make Sriracha-mayo Chicken Rice Bowl with lime juice, guacamole & a sweet soy sauce is between 30 and 35 minutes.
How many servings does Sriracha-mayo Chicken Rice Bowl provide?
4 servings
What are the main ingredients in Sriracha-mayo Chicken Rice Bowl?
Chicken, Chicken Breast, Chilli, Cucumber, Fresh Coriander, Guacamole, Jasmine Rice, Kewpie Mayo, Lime Juice, Peanuts, Radish, Sriracha Sauce, Sweet Soy
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?
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. 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. 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?
Chicken, Chicken Breast, Chilli, Cucumber, Fresh Coriander, Guacamole, Jasmine Rice, Kewpie Mayo, Lime Juice, Peanuts, Radish, Sriracha Sauce, Sweet Soy
How many calories does Sriracha-mayo Chicken Rice Bowl have?
959 calories
How much fat content does Sriracha-mayo Chicken Rice Bowl have?
grams