Asian Style Chicken Rice Bowl
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- Serves: 2
- Preparation: 7
- Cooking: 8
- Ready: 15
A vibrant rice bowl featuring plant-based ‘chicken’, fresh veggies and a rich hoisin sauce, which delivers a perfect balance of sweet and savoury.
Ingredients
- 1 pack (approx. 175 g) plant-based ‘chicken’ pieces (e.g. ‘Vivera Plant-Based Chicken Pieces’)
- 1 bok choi
- 1 red onion
- 1 garlic clove
- 150 g rice
- 75 g carrot
- 2 tablespoons hoisin sauce
- oil, salt and pepper
Method
Cut a thick slice from the bok choi root to separate the leaves. Slice the bok choi, keeping the green leaves and white stalks separate.
Peel and thinly slice the red onion.
Cook the rice according to the package directions.
Heat two tablespoons of sunflower oil in a wok. Sauté the onion for 2 minutes.
Add the finely chopped garlic and plant-based chicken pieces, stir-fry for 4 minutes until golden brown. Add the thicker white stalks of the bok choi and stir-fry for a further minute, followed by the thinner green leaves and the hoisin sauce. Continue to stir-fry for 2 minutes.
Divide the rice evenly into the bowls then top with the thinly sliced carrot and the stir-fried plant-based chicken pieces mixture. Enjoy!
Serving tip: This dish is extra delicious sprinkled with roughly chopped cashews.
Additional notes
Recipe courtesy of Vivera
