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–+ servings

Bowl with Huli-Huli chicken

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 250 g chicken breast fillets
  • ½ can 340 ml each pineapple pieces
  • 1 red onion
  • ½ clove of garlic
  • ¼ bunch of spring onions
  • 1 tablespoon oil
  • ¼ teaspoon ground ginger
  • 25 ml soy sauce
  • ½ tbsp brown sugar
  • Salt pepper
  • 250 g Basmati "rice Express"
  • ½ lime pressed
  • ½ avocado
  • 10 g wasabi nuts
  • ½ tbsp light sesame seeds
  • ½ tbsp black sesame seeds
  • 1 tablespoon tahini
  • Shiso cress

Instructions

  • Peel the onion and garlic and cut into fine strips.
  • Clean and wash the spring onions and cut into rings.
  • Wash the fillets, pat dry, dice and fry them in a pan with oil.
  • Season with ginger powder, soy sauce, sugar, salt and pepper.
  • Add onions, garlic, spring onions and pineapple and sauté.
  • Prepare rice in boiling salted water according to the instructions on the packet.
  • Cut the avocado into slices and drizzle with lime juice.
  • Chop roughlythe wasabin nuts and mix with the sesame seeds.
  • Mix the rice with the meat and serve in bowls with the avocado.
  • Drizzle with the tahini and sprinkle with the nut and sesame mixture.
  • Garnish with shiso cress.

Nutrition values

Calories: 540 kcal
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Course; Chicken / Poké bowl