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Chicken and smashed cucumber rice bowl

Chicken and smashed cucumber rice bowl

Bashing the cucumber like this helps it to absorb more of the dressing. Give it a try!

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2181kj 520kcal
  • Fat
    High 35%
  • Saturates
    Low 15%
  • Sugar
    Low 35%
  • Salt
    Low 35%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 100g Co-op easy cook longgrain brown rice
  • 2 Co-op British chicken breasts, each cut into 3 strips
  • 2 tbsp rapeseed oil
  • Half tbsp Chinese 5 spice powder seasoning
  • Half a cucumber
  • 2 tbsp sesame oil
  • 1 and a half tbsp white wine vinegar
  • Half a tbsp sesame seeds, toasted (optional)
  • 1 clove garlic, finely grated
  • Half tbsp finely grated ginger
  • 2 Co-op spring onions, sliced


  1. Cook the rice according to the pack instructions, then cover with a paper towel, put the pan lid back on and leave to cool for 20 mins
  2. Meanwhile, put the chicken breasts in a bowl with the rapeseed oil and 5 spice seasoning
  3. Mix to coat the meat, season and set aside
  4. Put the cucumber in a plastic food bag and bash it a few times with a rolling pin until it starts to split open
  5. Remove from the bag and roughly chop
  6. Toss with 1 tsp each of the sesame oil and vinegar, and half the sesame seeds, if using
  7. Whisk the remaining sesame oil and vinegar with the garlic and ginger in a bowl
  8. Add a dash more vinegar if it needs more sharpness
  9. Heat a griddle pan over a high heat and cook the chicken until golden on one side
  10. Turn the heat down to medium and cook on the other side for a further 8 mins, or until cooked through
  11. Divide the rice between 2 bowls and top with the cucumber and chicken
  12. Drizzle over the dressing and sprinkle with the spring onion and remaining sesame seeds, if using