PREP TIME: 30 MIN.
CRISPY CHICKEN POKE BOWL
COOK TIME: 30 MIN.
Looking for a healthy dinner option you’ll want seconds of? Look no further.
- Red Phoenix Chili Sauce Original
- Red Phoenix wasabi mayo: 2 tbsp
- Red Phoenix chili sauce: to serve
- Sushi rice: 150g
- Rice vinegar: 2 tbsp
- Sugar: 1 tbsp
- Chicken fillet: 2 pieces
- Flour: 50g
- Panko: 50g
- Egg: 1
- Avocados: 2
- Cucumber: 1
- Seaweed salad: 125g
- Carrot julienne: 50-100g
- Seaweed flakes: for garnish
Let’s get started
Prepare the sushi rice according to the instructions on the package. After cooking, stir the rice vinegar and sugar. Let the rice cool completely.
Cut the avocado into cubes, the cucumber into fine pieces. Mix the seaweed salad with the carrot and season with 2 tbsp wasabi mayo.
Cover the chicken fillet dry and season with salt and pepper. Put three deep plates ready with individually the flour – beaten egg – panko.
Dip the chicken fillet in the flour, then in the egg and finally in the panko. Let a heat up the frying pan with a layer of oil (2cm) and fry the chicken fillet in it until golden brown. Spoon the rice into two bowls, then the vegetables and finally the chicken fillet. Garnish with seaweed flakes and chili sauce.