Asian Fusion Chicken & Rice Wonder Bowl

By: Kristie Doherty

Ingredients

400 g chicken thigh fillets, skinless and boneless, finely chopped
1 brown onion, finely diced
1 garlic clove, minced
1 cup white cup mushrooms (or Swiss brown/cremini), diced (could alternatively use shiitake mushrooms)
1 small carrot, finely diced
1 packet Lee Kum Kee Ready Sauce for San Choy Bao
4 tbsp coconut milk
1–2 tsp white miso paste (could alternatively use red if you prefer deeper flavour)
2 kaffir lime leaves, finely cut / shredded
3 cups cooked jasmine rice
Optional: spring onion, sliced red chilli, crushed peanuts, bonito flakes, toasted sesame seeds and / or lime wedges for garnishing

Heat a wok or deep frying pan over medium‑high heat with a drizzle of olivee oil. Add onion and garlic, stir‑fry for 2 minutes until softened and fragrant.
Add chopped chicken thigh and cook for 5 minutes until just cooked through and lightly golden.
Add mushrooms and carrot, then stir‑fry for a further 2 / 3 minutes until the vegetables are just tender.
Pour in the Lee Kum Kee Ready Sauce for San Choy Bao and coconut milk. Add the miso paste (I stir it into some boiling water in a cup if it’s thick first), then stir into the pan well. Let everything cook / bubble for 2 / 3 minutes until the sauce is glossy and slightly thickened. If too thick, add a splash of water.
Turn off the heat and stir through shredded kaffir lime leaves. Taste and adjust with a squeeze of lime if needed.
Spoon warm jasmine rice into bowls and top generously with the chicken mixture. Garnish if desired and serve.