Sichuan Chicken Bowl

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

olive oil

4 clove garlic

40 g butter

1 1/2 cup jasmine rice

2 1/2 cup water (for the rice)

1/2 tsp salt

2 carrot

1 bag green beans

1 packet chicken breast

80g mayonnaise

2 tsp soy sauce

2 tsp water (for the mayo)

160g Sichuan garlic paste

1 packet crispy shallots

Directions

Finely chop the garlic. In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water(for the rice) and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans and cut into small pieces. Cut the chicken breast into 2cm chunks.

In a small bowl, combine the mayonnaise, soy sauce and water(for the mayo).

Heat a large frying pan over a medium-high heat. When the pan is hot, add the carrot, green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a medium bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until cooked through, 4-5 minutes. Remove the pan from the heat, add the Sichuan garlic paste and toss to coat.

Divide the garlic rice between bowls. Top with the veggies and Sichuan chicken. Spoon over any sauce remaining in the pan. Drizzle with the soy mayo. Garnish with crispy shallots.

Nutrition

• Total Fat: 42.6 g
• Saturated Fat: 12.1 g
• Sodium: 1242 mg
• Total Carbohydrate: 82.6 g
• Total Sugars: 17.8 g
• Protein: 39.1 g