Source: Meera Sodha’s recipe for barbecue tempeh rice bowl with lime and sriracha sauce
Barbecue Chicken Rice Bowl with Lime and Sriracha
Servings 2 people
Ingredients
Rice
- 175 g sushi rice
- 2.5 tsp sushi seasoning
- 125 g red cabbage finely shredded
- 0.25 tsp salt
- 1 tbsp lime juice
- 80 g frozen edamame beans defrosted
- black sesame seeds
Sauce
- 40 g mayonnaise
- 1 tbsp siracha
- 1 tsp tomato puree
- 1 tsp agave syrup
Chicken
- 2 cloves garlic peeled and finely minced
- 1 tsp chipotle paste
- 2 tbsp light soy sauce
- 1 tbsp tomato puree
- 200 g chicken thighs boneless, cut into 2cm chunks
Instructions
- Tip the rice into a saucepan for which you have a lid, add 250ml cold water, pop on the lid and bring to a boil. Turn down the heat to a simmer, cook for 10 minutes, then take off the heat and put to one side with the lid on for another 10 minutes. Add the sushi seasoning and mix well.
- Put the cabbage in a bowl with a tablespoon of the lime juice and a quarter teaspoon of salt, then, with clean hands, scrunch it over and over until you can feel it give in your hands.
- Next, make the sauce by whisking the mayonnaise, sriracha, tomato puree, agave syrup and the remaining tablespoon of lime juice with a pinch of salt.
- In a separate bowl, make the marinade. Whisk the garlic, chipotle paste, soy sauce, tomato puree, lime juice, agave syrup and a pinch of salt, add one tablespoon of water and mix again.
- Put two tablespoons of oil in a large frying pan on a medium to high heat and, when hot, add the pieces of chicken and cook, tossing, for five to seven minutes, until they’re browned all over. Pour in the sauce, turn the heat right down and cook until the sauce reduces to a glaze that clings to the chicken. Take off the heat.
- To assemble, put half of the rice on one side of each of two bowls. Arrange the cabbage next to it, then the chicken and the edamame beans. Spoon some of the sauce into the middle, sprinkle over some sesame seeds and serve.
