Ingredients
- 1 cup Jasmine rice
- 310 ml Water
- 600 gram Chicken breast
- ⅓ cup flour
- 1 tsp Paprika
- 1 tsp Chinese five spice
- 2 tbsp Olive oil
- 200 gram Asian slaw mix
- 2 tbsp Kewpie mayonnaise
- 140 gram Crispy noodles
Instructions
COOK RICE
- In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.
PREP CHICKEN
- Pat chicken dry and dice into bite-sized bits. Toss in a large bowl with cornflour, flour, paprika, and Chinese five spice and season with salt and pepper.
COOK CHICKEN
- Heat the oil in a large frypan on medium-high heat. Shake excess flour off the chicken. Cook chicken, in batches if needed, for 5-6 mins, until golden and cooked through. Turn occasionally to cook on all sides. Set aside on paper towels and season with salt.
MAKE NOODLE SLAW
- Add Asian slaw mix and kewpie mayo to a large bowl, toss to combine and season to taste with salt and pepper. Just before serving toss through the crispy noodles.
TO SERVE
- Divide the crispy noodle slaw and rice between plates and top with the Japanese chicken bites.
Nutrition
Calories: 730kcal | Carbohydrates: 75g | Protein: 43g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 413mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Calcium: 26mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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