eCook Meal
Sweet-soy Chicken & Rice Bowl
with fresh cucumber & crispy wonton strips
Two words describe this sweet citrus soy chicken rice bowl. ‘Yum’ and ‘yum’, Chef! A bed of fluffy jasmine 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 Kewpie mayo drizzle.
Serving guide
Choose your portion size.
QUICK PICKLE
In a bowl, combine the vinegar with a generous drizzle of olive oil, and 10ml [20ml]|#7DA0D7 of sweetener. Mix to emulsify and add the Cucumber. Toss to coat, season, and set aside.
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 mix, 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 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.
CREAMY SAUCE WITH A KICK
If you'd like some spicy mayo, in a small bowl, combine the mayo with the sriracha (to taste).
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Dollop over the sriracha mayo and scatter over the toasted wonton strips. Garnish with the spring onion and enjoy, Chef!
QUICK PICKLE
In a bowl, combine the vinegar with a generous drizzle of olive oil, and 10ml [20ml]|#7DA0D7 of sweetener. Mix to emulsify and add the Cucumber. Toss to coat, season, and set aside.
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 mix, 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 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.
CREAMY SAUCE WITH A KICK
If you'd like some spicy mayo, in a small bowl, combine the mayo with the sriracha (to taste).
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Dollop over the sriracha mayo and scatter over the toasted wonton strips. Garnish with the spring onion and enjoy, Chef!
QUICK PICKLE
In a bowl, combine the vinegar with a generous drizzle of olive oil, and 30ml [40ml]|#7DA0D7 of sweetener. Mix to emulsify and add the Cucumber. Toss to coat, season, and set aside.
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 mix, 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 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.
CREAMY SAUCE WITH A KICK
If you'd like some spicy mayo, in a small bowl, combine the mayo with the sriracha (to taste).
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Dollop over the sriracha mayo and scatter over the toasted wonton strips. Garnish with the spring onion and enjoy, Chef!
QUICK PICKLE
In a bowl, combine the vinegar with a generous drizzle of olive oil, and 30ml [40ml]|#7DA0D7 of sweetener. Mix to emulsify and add the Cucumber. Toss to coat, season, and set aside.
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 mix, 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 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.
CREAMY SAUCE WITH A KICK
If you'd like some spicy mayo, in a small bowl, combine the mayo with the sriracha (to taste).
YUM YUM RICE BOWLS
Bowl up the rice. Top with the Chicken and all the sauce, and the Cucumber. Dollop over the sriracha mayo and scatter over the toasted wonton strips. Garnish with the spring onion and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.81
for 4 servings · R55.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Sriracha Sauce needs 40 mlTabasco Sriracha Sauce 256 ml 256 ml at R75.99 · 16% of packR11.87
-
Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Cornflour needs 40 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Sweet Citrus Soy
- Rice Wine Vinegar
- Kewpie Mayo
- Wonton Wrappers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cornflour, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Kewpie Mayo, Rice Wine Vinegar, Spring Onion, Spring Onions, Sriracha Sauce, Sweet Citrus Soy, Wonton Wrappers
What is the nutritional information of Sweet-soy Chicken & Rice Bowl?
Calories: 1035, Carbs: 122 grams, Fat: grams, Protein: 47.3 grams, Sugar: 22.4 grams, Salt: 1398 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. Dollop over the sriracha mayo and scatter over the toasted wonton strips. Garnish with the spring onion and enjoy, Chef! CREAMY SAUCE WITH A KICK: If you'd like some spicy mayo, in a small bowl, combine the mayo with the sriracha (to taste). CITRUS-SOY CHICKEN: In a bowl, combine the sweet citrus soy mix, 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 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. QUICK PICKLE: In a bowl, combine the vinegar with a generous drizzle of olive oil, and 10ml [20ml]|#7DA0D7 of sweetener. Mix to emulsify and add the cucumber. Toss to coat, season, and set aside.
What should be prepared from my kitchen to make Sweet-soy Chicken & Rice Bowl?
Cornflour, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Kewpie Mayo, Rice Wine Vinegar, Spring Onion, Spring Onions, Sriracha Sauce, Sweet Citrus Soy, Wonton Wrappers
How many calories does Sweet-soy Chicken & Rice Bowl have?
1035 calories
How much fat content does Sweet-soy Chicken & Rice Bowl have?
grams