Asian Crumbed Chicken Bowl with Mushrooms and Pickled Cucumber

⏱ 15m prep + 25m cook = 40 min 🍽 4 portions 📋 HF Card 5

chickenasianrice

Ingredients (for 4)

chicken breast 400 g

panko breadcrumbs 80 g

basmati rice 320 g

chestnut mushrooms — Sliced 150 g

cucumber — Thinly sliced 0.5 whole

spring onion 2 whole

egg — Beaten, for coating 1 whole

hoisin sauce 3 tbsp

chilli sauce 1 tbsp

soy sauce 2 tbsp

rice vinegar 1 tbsp

sesame seeds 1 tbsp

Instructions

1. Cook the rice per packet instructions.

2. Slice the cucumber thinly. Toss with rice vinegar, a pinch of sugar and salt. Set aside to quick-pickle.

3. Slice mushrooms and fry in oil over high heat until golden, 4–5 mins. Add a splash of soy sauce. Set aside.

4. Slice chicken breast into thick strips. Dip in beaten egg, then coat in panko breadcrumbs seasoned with salt, pepper and a pinch of paprika.

5. Heat a generous layer of oil in a frying pan. Shallow-fry the chicken 3–4 mins per side until golden and cooked through. Drain on kitchen paper.

6. Assemble bowls: rice, mushrooms, pickled cucumber, chicken tenders. Drizzle with hoisin sauce and chilli sauce. Garnish with sliced spring onion and sesame seeds.