US
Sesame chicken poke bowl
Prep and cooking time: 20mins
Complex carb portions, per serving: 2
Freezable
Ingredients
Serves: 2
1 egg, beaten
60g sesame seeds
2 tsp garlic powder
350g (2) chicken breasts, sliced
1 ½ tbsp extra virgin olive oil
1 small cucumber, mandolined or grated
1 large carrot, mandolined or grated
100g radish, sliced
200g precooked brown rice
1 small handful fresh coriander
3 tbsp peanut or almond butter
1 tbsp hot water
1 tsp soy sauce
1 tsp toasted sesame oil
½ lime, juiced
Method
Beat the egg in a large deep plate or mixing bowl.
In a separate bowl, mix the sesame seeds and garlic powder, and generously season with salt and pepper.
Coat the chicken breast slices in the egg, then cover them with the sesame seed mixture.
Heat the oil in a small, non-stick frying pan, over medium heat.
Fry the chicken until the sesame seeds are golden. Be very careful when turning and moving the chicken as the seeds can come off if moved too much while cooking.
While the chicken is cooking, prepare the vegetables and dressing.
Mix the peanut or almond butter, hot water, soy, toasted sesame oil, and lime juice, and set aside.
Assemble the poke bowls by heating the precooked brown rice and placing it on the bottom of the bowls. Add the cucumber, carrot, and radish, followed by the cooked chicken and fresh coriander. Drizzle the dressing evenly over the poke bowls and enjoy!