Sticky Chicken Bowl

The Sticky Chicken Bowl - the kind of sticky situation you’ll want to dive right into! And what balances out a delicious Sticky Chicken Bowl other than a fresh Mango Salad. This delightful duo makes for an energising combination. Alongside the addition of Veggie Broth bringing some added calcium, zinc, folate & other B vitamins to support immunity, energy and gut wellbeing.

Ingredients

1 mango, diced

1 cup rocket

2 cucumbers, chopped

1 avocado, cubed

1 red chilli sliced

1/2 cup fresh coriander leaves

1/2 tbsp fresh mint leaves

2 spring onions, chopped

1 tbsp sesame seeds

2 tbsp lime juice

2 chicken breasts

2 tbsp extra virgin olive oil

1 tbsp tamari

1 tbsp sesame oil

1 tbsp honey

2 cups rice

PRODUCTS

2 tbsp Chicken Bone Broth Miso Ramen

Method

Cook rice to packet instructions.
Pound the chicken breast to 1 cm thickness by placing them between baking paper and gently pounding with a rolling pin.
In a small bowl mix together the tamari, sesame oil, chicken broth and honey.
Fry chicken breast for 4 minutes on the first side until golden brown, then turn and fry for another 3 to 4 minutes on the other side.
Then pour the sauce mixture over the chicken, turn and pour over the other side. Cook until it becomes sticky, about another minute.
Place chicken on a chopping board and slice into strips. Ensure chicken is fully cooked through.
Divide all salad ingredients rice and chicken between plates, then top with sliced chilli, coriander and mint leaves.

Serves 2-3