Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the dressing
- 4 medium spring onions, sliced into matchsticks
- 2tablespoons rice wine vinegar
- 2tablespoons soy sauce (reduced salt)
- 5centimeters ginger, peeled and grated
- 2tablespoons toasted sesame oil
- 400grams wholegrain rice, ready cooked
- 2teaspoons canola oil
- 400grams chicken breasts, trimmed of fat, chopped into cubes
- 4tablespoons sesame seeds, chopped into matchsticks
- 200grams edamame, frozen
- 1 large cucumber, peeled into ribbons
- 2 large carrots, peeled into ribbons
Method
Step 1 of 5
Cook the rice according to pack instructions, drain and set aside. Bring a pan of water to the boil and cook the edamame for 5 minutes. Drain and set aside.
Step 2 of 5
Heat the oil in a large pan on medium high. Toss the chicken cubes in the sesame seeds in a large bowl to coat evenly. Add the chicken to the pan and cook for 3-4 minutes on each side or until completely cooked through and crispy on the outside. Set aside.
Step 3 of 5
Whisk the soy sauce, vinegar, ginger and toasted sesame oil together in a medium bowl.
Step 4 of 5
Toss the vegetables in half the dressing in a large bowl.
Step 5 of 5
Divide the rice between 4 bowls, add the vegetable mix and chicken, drizzle over the remaining dressing and serve.
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