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, sweet citrus soy chicken. Then comes the cooling cucumber, crispy wonton strips, and sriracha mayo drizzle. Finished with kimchi for an extra yum.
Sweet Citrus Soy Chicken & Rice Bowls
Sweet Citrus Soy Chicken & Rice Bowls
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)
- Salt & Pepper
- Water
- Paper Towel
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.
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.
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.
Sriracha Mayo SAUCE
In a small bowl, loosen the Sriracha Mayo with water in 5 ml increments until drizzling consistency.
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.
White Basmati Rice - 100ml
Wonton Wrappers - 5
Sweet Citrus Soy - 60ml
Fresh Ginger - 10g
Garlic Clove - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Cornflour - 10ml
Sriracha Mayo - 1 unit
Cucumber - 100g
Spring Onion - 1
Kimchi - 30g
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.
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.
Sriracha Mayo SAUCE
In a small bowl, loosen the Sriracha Mayo with water in 5 ml increments until drizzling consistency.
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.
White Basmati Rice - 200ml
Wonton Wrappers - 5
Sweet Citrus Soy - 120ml
Fresh Ginger - 20g
Garlic Clove - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Cornflour - 20ml
Sriracha Mayo - 1 unit
Cucumber - 200g
Spring Onion - 1
Kimchi - 60g
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.
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/" 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.
Sriracha Mayo SAUCE
In a small bowl, loosen the Sriracha Mayo with water in 5 ml increments until drizzling consistency.
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.
White Basmati Rice - 300ml
Wonton Wrappers - 10
Sweet Citrus Soy - 180ml
Fresh Ginger - 30g
Garlic Cloves - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Cornflour - 30ml
Sriracha Mayo - 2 units
Cucumber - 300g
Spring Onions - 2
Kimchi - 90g
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.
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/" 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.
Sriracha Mayo SAUCE
In a small bowl, loosen the Sriracha Mayo with water in 5 ml increments until drizzling consistency.
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.
White Basmati Rice - 400ml
Wonton Wrappers - 10
Sweet Citrus Soy - 245ml
Fresh Ginger - 40g
Garlic Cloves - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Cornflour - 40ml
Sriracha Mayo - 2 units
Cucumber - 400g
Spring Onions - 2
Kimchi - 120g
Frequently Asked Questions
What is the preparation time for Sweet Citrus Soy Chicken & Rice Bowls?
The preparation time for Sweet Citrus Soy Chicken & Rice Bowls with cucumber ribbons & crispy wonton strips is between 20 and 35 minutes.
What is the total time required to make Sweet Citrus Soy Chicken & Rice Bowls with cucumber ribbons & crispy wonton strips?
The total time required to make Sweet Citrus Soy Chicken & Rice Bowls with cucumber ribbons & crispy wonton strips is between 35 and 50 minutes.
How many servings does Sweet Citrus Soy Chicken & Rice Bowls provide?
4 servings
What are the main ingredients in Sweet Citrus Soy Chicken & Rice Bowls?
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 Sweet Citrus Soy Chicken & Rice Bowls?
Calories: 1114, Carbs: 146 grams, Fat: grams, Protein: 50.9 grams, Sugar: 25 grams, Salt: 1642 grams
How do I prepare Sweet Citrus Soy Chicken & Rice Bowls?
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. 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. SRIRACHA MAYO SAUCE: In a small bowl, loosen the sriracha mayo with water in 5 ml 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 Sweet Citrus Soy Chicken & Rice Bowls?
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 Sweet Citrus Soy Chicken & Rice Bowls have?
1114 calories
How much fat content does Sweet Citrus Soy Chicken & Rice Bowls have?
grams
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