Recipes STICKY 5 SPICE CHICKEN SALAD BOWLS
STICKY 5 SPICE CHICKEN SALAD BOWLS
Give your next summer salad an oriental twist! Take your tastebuds on a trip to Asia with this delicious Sticky Chicken Salad Bowl, elevated with a shake of our aromatic Chinese 5 Spice meal solution.
- WHAT YOU WILL NEED -
- 600g free-range chicken thighs, deboned & skinless
- 4 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 2 cloves garlic, grated
- 2 Tbsp ginger, grated
- 1 Tbsp Cape Herb & Spice CHINESE 5-SPICE
- 1 cup uncooked brown rice
- 3 cups water
- 1 tsp Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
- 180g mixed leafy greens
- 1 Mediterranean cucumber, sliced
- 2 pink radishes, thinly sliced
- 2 spring onions, finely sliced
- 1 Tbsp mixed sesame seeds
- Juice of 2 limes
- Cape Herb & Spice Salt and Pepper, to taste
- *For a delicious low carb version - use cauliflower rice. Grate a head of cauliflower on the large side of a box grater and sauté in a little olive oil until tender.
- METHOD -
For the chicken:
Place chicken thighs in a mixing bowl.
Then add the hoisin, soy sauce, garlic, ginger and Cape Herb & Spice Chinese 5 Spice Seasoning. Mix well.
Cover the bowl with cling film and marinate in the fridge for 2 hours or overnight.
Oven cooking instructions:
Preheat oven to 200˚C with the fan on. Place chicken thighs onto a baking tray lined with baking paper and spoon over all residual marinade.
Bake for 15-20 minutes until the chicken is cooked through.
Remove from the oven and set aside to rest.
Air fryer cooking instructions:
Preheat air fryer to 180˚C.
Coat the basket with olive oil cooking spray.
Place thighs in air fryer basket and spoon over residual marinade and cook for 12-14 minutes until the chicken is cooked through. Then remove from the air fryer and set aside to rest.
For the brown rice:
Add rice, water and Cape Herb & Spice Salt to a medium sized pot. Cover and bring to a boil.
Turn the heat down to a simmer and simmer for 30-40 minutes or according to package instructions until tender.
Switch off the heat and allow rice to steam for a few minutes.
Uncover and fluff with a fork and leave i to cool.
To assemble the salad:
Combine mixed leafy greens, cucumber and radish.
Divide between 4 bowls.
Add the brown rice and then top with sticky Chinese 5 Spice chicken.
Sprinkle the chicken with sesame seeds and sprinkle the bowls with spring onions.
Season the salad with a little Cape Herb & Spice Salt and Pepper.
Drizzle each bowl with fresh lime juice and serve!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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