Honey-Sriracha Crispy Chicken Bowl
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Preheat oven to 190°C/ 365°F.
In a large bowl, coat the chicken tenders in salt, pepper, smoked paprika and garlic granules. Beat the egg in a bowl, then dip each tender into the egg and then the cornflakes, until coated all over. Transfer the tenders to a lined baking tray and bake for 15 minutes.
Using a mallet or rolling pin, the cucumber into small pieces, then add to a bowl along with light soy sauce and Japanese rice vinegar. Leave to soak whilst you prepare the rest of the meal.
In a medium bowl, mix together the honey-sriracha sauce.
When the tenders are cooked, heat a tsp of oil in a large pan and sauté the garlic for 2 minutes, stirring regularly. Add the honey sriracha sauce to the pan, stir to combine, bring to a low simmer and cook for 2 minutes. Add the tenders the pan and toss until coated all over in the honey-sriracha sauce.
Serve the tenders on the basmati rice, alongside the radishes and pickled cucumber. Garnish with black sesame seeds, spring onions and sriracha mayonnaise.
Nutritional Info
Per portion:
Cals – 632
Carbs – 94g
Protein – 45g
Fat – 9g
Ingredients
Serves 2
For the Chicken Tenders:
For the Honey Sriracha Sauce:
To serve:
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