Chicken poke bowl
A great bowl of sticky sweet and sour chicken with wild rice and fresh crunchy salad. Drizzled with a delicious asian dressing.
Ingredients
Marinade
150ml fresh orange juice
1 inch piece of ginger, diced
4 tbsp bbq sauce
1 tsp garlic salt
2 tbsp soy sauce
6 chicken thighs, skinless and boneless
Rice and salad
Half an iceberg lettuce and separate into leaves
Half a small red cabbage, finely sliced
2 carrots, peeled then grated
200g wild rice
Half cucumber, sliced into discs
4 tbsp thousand island dressing
Sesame seeds to garnish
Method
Mix all the Marinade ingredients together (put aside 4tbsp of Marinade for later). Pour over the chicken. Cover and leave in the fridge to Marinade for a minimum of 2 hours
Preheat the oven to 200°c
When the chicken is ready, pop in a baking tray with the Marinade and cook for 45 minutes.
Mix the thousand island dressing with 4 tbsp of left over Marinade and combine together.
Bring a medium sized pan of rice (covered with water) to a boil and cook to packet instructions.
Remove the chicken from the oven and slice into pieces. Layer the bowls with lettuce, rice, chicken and good dollop of source and your salad ingredients and a good sprinkle of sesame seeds.