Serves  2                     Difficulty  Easy

Looks amazing, tastes even better! Dive into our Asian Chicken Bowls for your next lunch—packed with flavour and a total game-changer!

Ingredients

Chicken Bowls

200g chicken breast, poached and shredded
1 small cucumber deseeded and julienned
2 cups shredded carrot or shredded slaw mix.
2 cups cos lettuce, diced
1 ½ cups cooked rice vermicelli noodles
1 cup pickled purple cabbage
½ tbsp sesame, extra-virgin olive or flavour infused oil
½ tsp sesame seeds
½ tsp chilli flakes
2 large garlic cloves, finely diced
Cracked pepper

Peanut Sauce

1 tbsp peanut butter, no added sugar or salt variety
½ tsp honey
2 tsp coconut milk
½ tsp soy sauce
1 small garlic clove, diced
Water for desired consistency

Purple Cabbage

½ head of purple cabbage, sliced thinly
1 cup of water
1 cup white vinegar
1 tbsp caster sugar
1 garlic clove, sliced thinly
1 tsp salt
Cracked black pepper

Method

STEP 1

Prepare the peanut sauce by whisking together all ingredients in a small bowl. Add water for desired consistency. If sauce hardens slightly, microwave for a few seconds before use

STEP 2

Toss shredded chicken in sesame oil, season with sesame seeds, cracked pepper, chilli flakes and garlic

STEP 3

Prepare vegetables. Finely julienne cucumber, diced lettuce and shred carrot

STEP 4

Prepare rice noodles to recipe instructions and allow to cool

STEP 5

Assemble your bowl by arranging noodles, vegetables and chicken together

STEP 6

Drizzle peanut sauce over bowl ingredients

STEP 7

Top with extra chilli flakes, if desired

Purple Cabbage

STEP 1

To create a brine, heat water in a small saucepan over low heat. Add in vinegar, sugar, garlic, salt and pepper

STEP 2

Simmer gently until the sugar is dissolved

STEP 3

In a large bowl, add cabbage and pour the brine over until cabbage is completely covered. Transfer cabbage and brine into an airtight jar and store in the refrigerator

STEP 4

For best results, allow to pickle for at least 24hrs before use

Additional Comments