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-soy Chicken & Rice Bowl
Sweet-soy Chicken & Rice Bowl
with fresh cucumber & 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)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
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 Sweet-soy Chicken & Rice Bowl?
The preparation time for Sweet-soy Chicken & Rice Bowl with fresh cucumber & crispy wonton strips is between 20 and 35 minutes.
What is the total time required to make Sweet-soy Chicken & Rice Bowl with fresh cucumber & crispy wonton strips?
The total time required to make Sweet-soy Chicken & Rice Bowl with fresh cucumber & crispy wonton strips is between 35 and 50 minutes.
How many servings does Sweet-soy Chicken & Rice Bowl provide?
4 servings
What are the main ingredients in Sweet-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 Sweet-soy Chicken & Rice Bowl?
Calories: 870, Carbs: 126 grams, Fat: grams, Protein: 48.5 grams, Sugar: 22.3 grams, Salt: 1282 grams
How do I prepare Sweet-soy Chicken & Rice Bowl?
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. SRIRACHA MAYO SAUCE: In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency. 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. 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.
What should be prepared from my kitchen to make Sweet-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 Sweet-soy Chicken & Rice Bowl have?
870 calories
How much fat content does Sweet-soy Chicken & Rice Bowl have?
grams
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