Ingredients
- Wasabi
- Mayo
- Chicken
- Capsicum
- Corn
- Spring onion
- Avocado
- Sesame seeds
- Carrot
- Cucumber
- Coconut rice
- Green beans
- Pickled ginger
- Jalapeño
- Soy sauce
- Sesame oil
- Rice wine vinegar
- Lime juice
- Orange juice
- Mirin
- Garlic powder
- Onion powder
- Salt
Method
- Rub chicken with garlic and onion powders and salt and gently fry in a pan with sesame oil. Shred the cooked chicken with two forks and set aside.
- Grill corn in the same pan as the remaining chicken juices and spices, then mix in a bowl with chopped spring onion, capsicum and jalapeños.
- Heat up the coconut rice and steam the green beans.
- Assemble the bowl with the rice, corn mix, chicken, grated carrot, green beans, sliced cucumber, sliced avocado and pickled ginger. Sprinkle with sesame seeds.
- Mix wasabi with mayo and add to the bowl.
- In a separate bowl, mix mirin, soy sauce, orange juice, lime juice and rice vinegar. Pour over bowl and enjoy!
Product used in recipe
- S&B - Premium Wasabi
- Yeo's - Pure Sesame Oil
- Obento - Rice Wine Vinegar
