Chicken and smashed cucumber rice bowl
https://www.coop.co.uk/recipes/chicken-and-smashed-cucumber-rice-bowl
Bashing the cucumber like this helps it to absorb more of the dressing. Give it a try!
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 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
Method
- 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
- Meanwhile, put the chicken breasts in a bowl with the rapeseed oil and 5 spice seasoning
- Mix to coat the meat, season and set aside
- Put the cucumber in a plastic food bag and bash it a few times with a rolling pin until it starts to split open
- Remove from the bag and roughly chop
- Toss with 1 tsp each of the sesame oil and vinegar, and half the sesame seeds, if using
- Whisk the remaining sesame oil and vinegar with the garlic and ginger in a bowl
- Add a dash more vinegar if it needs more sharpness
- Heat a griddle pan over a high heat and cook the chicken until golden on one side
- Turn the heat down to medium and cook on the other side for a further 8 mins, or until cooked through
- Divide the rice between 2 bowls and top with the cucumber and chicken
- Drizzle over the dressing and sprinkle with the spring onion and remaining sesame seeds, if using
