Date posted: 03/06/2024

Soy glazed chicken and roasted edamame Buddha bowl

  • Serves 10
  • Timing: 45 mins
Votes: 0 Average: 0


Garlic 20g
Ginger 20g
Light soy sauce 50ml
Red Tractor chicken thighs skinless & boneless 800g
Everyday Favourites edamame soya beans 600g
Bok choi cabbage 400g
Tender stem broccoli 600g
Mixed chillis 50g
Spring onion trimmed 0.5 bunch
Sliced pickled red onion 100g
Crispy fried onions 50g
Everyday Favourites sesame seeds 5g
World Of Spice whole black sesame seed 5g
Easy cook long grain brown rice 600g
For the citrus slaw:
Prepared grated carrot 225g
Red onion 125g
Shredded red cabbage 225g
Shredded white cabbage 225g
Lime 1pce
Small orange 1pce
Lemon 1pce
Everyday Favourites extended life vegetable oil 60ml
Everyday Favourites table salt 2g
Everyday Favourites cracked black peppercorn 1g


Buddha bowl:
  1. Grate the garlic and ginger, place into a bowl along with the soy sauce, mix well add the chicken and leave to marinate for at least 1 hour or overnight if possible
  2. Pre heat the oven to 180c
  3. Place a frying pan onto medium to high heat, allow the frying pan to get got before sealing the chicken off
  4. Place into a baking tray and put into the oven until golden brown and above 75c in the middle
  5. Place any left over soy sauce into a sauce pan and reduce and glaze over the chicken once removed from the oven
  6. Place the brown rice into sauce pan, cover with water and place onto a medium heat and bring to the boil, place a lid on top, lower the heat and simmer for 10 minutes until the rice is cooked
  7. Into another frying pan, place the edamame bean and cook until golden brown on both sides
  8. Cut the bok choi and broccoli steam off, place into boiling water cook until al dente
  9. Slice the chili and spring onion
  10. When making the Buddha bowl, place the glazed chicken, brown rice, roasted edamame bean, bok choi, broccoli and slaw into the serving dish
  11. Garnish with pickled onion, spring onion, red chili crispy onion white and black sesame seeds
    Citrus slaw:
  1. Cut the vegetables - white cabbage (shred), red cabbage (shred), grated carrot, red onion (finely sliced)
  2. Place cabbage, carrot and onion into a bowl and mix well. Set aside
  3. In another bowl, place the oil, salt, pepper, orange zest, orange juice, lemon zest, lemon juice, lime zest and lime juice, mix well and add to the vegetable and mix well
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