Chilli-Lime Chicken Rice Bowl

This rice bowl has everything - it's quick, easy and fresh, with intensely flavoured Chilli-Lime Chicken, sticky rice and a textural crunch from the cabbage.

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Cook: 20 MINS


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In a large bowl, combine the chicken with the soy sauce and egg whites until coated. Add half the cornflour to a large bowl and dip each piece of chicken in the cornflour until coated, then repeat with the remaining cornflour.
In a medium bowl, mix together the Chilli-Lime sauce.
Bring a saucepan of water the boil and boil the egg for 4-6 minutes for a soft boiled egg. Place in ice bath once cooked, allow to cool and then peel shell.
Heat the oil in a large non-stick pan and cook the chicken for 5-10 minutes, until golden and crispy all over. Add the shallot and red chilli, cook until soft, stirring regularly, then add the chilli lime sauce. Cook the sauce until thick and sticking to the chicken,
Build your rice bowl. Add the white and red cabbage on top of the rice, scatter the edamame, add the chilli-lime chicken, drizzle with sriracha mayo and garnish with lime zest. Serve with 1/2 the boiled egg per serving.

Nutritional Info

Per serving:

Cals – 615
Carbs – 86g
Fat – 10g
Protein – 45g


Serves 2

  • 300g of chicken breast - diced.
  • Tbsp of dark soy sauce.
  • 1 egg white.
  • 75g of cornflour.
  • Tbsp of groundnut oil.
  • 1 shallot - thinly sliced lengthways.
  • 1-2 red chillies - deseeded and finely chopped.
  • 1 egg.
  • 1/4 white cabbage - shredded.
  • 1/2 red cabbage - shredded.
  • 50g edamame beans.
  • 125g of jasmine rice, per serving.
  • Lime zest, to garnish.

For the Chilli-Lime Sauce

  • Tbsp of dark soy sauce.
  • Tbsp of runny honey.
  • 1/2 tbsp of chilli paste (can be gochujang or any other chilli paste).
  • Tsp of garlic granules.
  • 1/2 tbsp of chilli paste (can be gochujang or any other chilli paste). Tsp of garlic granules. Juice and zest of 1 lime.
  • 1/2 tbsp of cornflour.

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