Tamarind BBQ Chicken Bowls

with Garlicky Grilled Asian Greens

650 cals

20 mins

Description

Fans of tanginess take note: tamarind is on the case! This tropical fruit has a sweet-sour pulp that you’ll blend with hoisin, honey and ponzu to create a lip-smacking glaze. Brush it over chicken breasts as they cook to tender on the barbecue. Asian greens get a special treatment too, when you coat them in warm garlic oil prior to tossing them on the grill. Meantime, jasmine rice gets ready to receive its guests.

Contains:

Sesame, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

2 Chicken breasts
225g Asian greens (yu choy or gai lan)
2 Garlic cloves
160g Jasmine rice
30ml Hoisin sauce
30ml Ponzu lime sauce
15ml Tamarind paste
7g Honey
8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Nutrition

Total fat	13g
Saturated Fat	3g
Sodium	960mg
Total carbs	89g
Sugar	12g
Protein	47g
Fibres	6g

Recipe Instructions

Step 1: Cook the rice

Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.

Step 2: Grill the chicken

Meanwhile, in a medium bowl, make the sauce by combining the hoisin, tamarind, honey and ½ the ponzu. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. on one side, until partially cooked. Flip and brush with the sauce. Grill, 6 to 8 min., until cooked through. Transfer to a cutting board.

Step 3: Mise en place

Meanwhile, remove the bottom inch of the gai lan stems. Mince the garlic. In a large bowl, microwave the garlic and 1 tbsp oil (double for 4 portions), 10 to 15 sec., until warmed through. Add the gai lan and remaining spices; toss well.

Step 4: Grill the gai lan

Grill the gai lan on the BBQ (or in a second grill pan heated on medium-high), 2 to 4 min. per side, until cooked through. Return to the bowl and toss with the remaining ponzu.

Step 5: Plate your dish

Divide the rice between your bowls. Top with the chicken (slice beforehand if desired) and gai lan. Bon appétit!