Ingredients
- 2x cups cooked rice
- 1tbs soy sauce
- 1bsp sesame oil
- 1/2 tbsp chilli crisp
- 1 1/2 chicken breast sliced
- 1tbsp soy sauce
- 1bsp honey
- 2tsp garlic powder
- 1 extra large cucumber
- 1 large coz lettuce
- 1x avocado
- 3 spring onion stalks
- 1/3 cup roasted peanuts
- 4 tbsp peanut butter
- 2 tsp grated ginger
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 3 tbsp coconut milk
Method
- Mix 2 cups of cooked rice with soy sauce, sesame oil and chili crisp. Lay evenly on pan and bake in oven on 200 degrees for 15-30mins. Mix every now and then
- Slice chicken breast into strips and mix with the soy sauce, honey and garlic powder. Set aside
- Chop up cucumber, lettuce, dice avocado, spring onion and put into serving bowl.
- Fry the chicken until cooked
- Once rice has cooled, pour over chopped salad, also add the chicken
- For the dressing, mix peanut butter, ginger, sesame oil, soy sauce, rice wine vinegar and coconut milk. Add more milk if it needs to be thinner
- Add dressing to the bowl, mix well, garnish with crushed peanuts and enjoy!
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
