I love the idea of abundance bowls. They are the perfect meal to use up whatever you have in your fridge or pantry. Choose a grain – I like brown rice, quinoa or freekeh. Add a variety of vegetables, cooked, raw, hot, cold, soft or crispy – try to get a contrast in texture and flavour. Then add protein and you have a brilliant meal in a bowl. To make this a super quick meal, I used pre-cooked rice (available in packets in the rice isle of the supermarket). I would never serve this pre-cooked rice as a side of steamed rice, but it is perfect to use for stir fry as it is drier than freshly made rice. To make this abundance bowl, I stir fried some pre-cooked brown rice with a generous amount of ginger and a splash of soy and sesame oil. This ginger rice formed the base for some chilli stir fried broccoli florets, a picked carrot salad with coriander and toasted sesame and some cool cucumber strips. The final element was thinly sliced chicken marinated in a fragrant and delicious combination of lemongrass, fresh turmeric, Chinese 5 spice and honey. Absolute bliss!
A word of note, the ingredient list looks long, but this is a super quick and super tasty meal to prepare. Fresh turmeric looks similar to ginger, but smaller and orange and is available at good fruit shops. you can substitute 1 tspn ground turmeric if you can’t find fresh.
Asian Abundance Bowl
2 chicken breasts, butterflied and tenderised with a mallet until approximately 1cm thick
1 tspn Chinese 5 spice
2cm fresh turmeric, finely grated (I use a microplane grater)
2cm lemongrass, finely grated (I use a microplane grater)
1 heaped tbspn honey
2 small heads or 1 large head of broccoli
1 tspn rice bran oil
pinch of salt
1 tspn chilli sauce
2 carrots, julienned
1/2 tspn castor sugar
pinch of salt
3 tbspn rice wine vinegar
handful of coriander, finely chopped
1 tbspn toasted sesame seeds
1 lebanese cucumber, peeled into ribbons
1 packet pre cooked brown rice – I use Sunrice organic Brown Rice
4cm piece of ginger, peeled and very finely diced
pinch of salt
scant tspn of soy
a few drops of sesame oil
For the chicken
Place the 5 spice, turmeric, lemongrass and honey in a snap lock bag and squish around to combine. Add the chicken and massage the marinade around the chicken. Heat a non stick fry pan to medium heat and cook the chicken for 2-3 minutes on each side or until cooked through. Remove from heat, place chicken on a chopping board and slice into strips
For the broccoli
Heat a non stick fry pan to high heat. Place the oil in the frypan and stir fry the broccoli for 1-2 minutes. Add the salt and chilli ad toss again. Add 3 tbspn of boiling water, toss broccoli and place a lid over the pan and steam for 1-2 minutes.
For the carrot
Place the julienne carrot in bowl. Sprinkle over the salt and sugar. Add the rice vinegar and toss to combine. Set aside for about 10 minutes (while you cook everything else). Drain the carrot, add the coriander and sesame seeds and toss to combine.
For the cucumber
Roll the cucumber ribbons into scrolls
For the rice
Heat a non stick fry pan to medium heat. Add 1 tspn oil and stir fry the ginger. Add the rice and toss to combine with the ginger. Add 3 tbspn billing water, a pinch of salt and toss to combine. Drizzle over soy and sesame oil and stir.
Place half the rice in the bottom of each bowl. Place the chicken in one pile, the broccoli next to it, the carrot salad and then the cucumber.
Enjoy each individual element and the deliciousness of the combination of all the flavours.