Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
This recipe uses cooked roast chicken - if you do not have any available, simply roast, pan-fry, or air-fry your chicken, allow to rest and then shred using two forks.
1 Chicken breast
2.
Rinse and cook the rice as per packet instructions.
50 g White rice
To make the broth:
1.
Heat the olive oil in a saucepan over medium heat. Add the grated fresh ginger and garlic, the sliced spring onion, and cook for 1-2 minutes until fragrant.
1 tsp Olive oil
1 tsp Fresh ginger
1 Garlic clove
1 Spring onion
2.
Pour in the chicken stock, then add the soy sauce and chilli flakes. Stir to combine and bring the broth to a gentle simmer. Then stir in the shredded chicken and heat gently until warmed through.
250 ml Chicken stock
2 tsp Soy sauce
1 tsp Chilli flakes
3.
To serve, divide the cooked rice between bowls. Pour the hot broth over the rice, finishing with a sprinkle of sesame seeds, a wedge of lime, and some fresh coriander (optional).
For
1
M
I
1
Chicken breast, cooked & shredded
50
g
White rice, dry weight
For the broth:
1
tsp
Olive oil
1
tsp
Fresh ginger, grated
1
Garlic clove, grated
1
Spring onion, sliced
250
ml
Chicken stock
2
tsp
Soy sauce
1
tsp
Chilli flakes
Per Serving
Calories
465kcal
Fat
14g
Carbs
44g
Protein
48g
Fibre
2g
Only visible to you
Made it?
Cancel
S
Sian R
a month ago
Loved this recipe! Really good if you need something quick and easy, will definitely make again with any left over veggies
Like
Reply
Cancel
Rosa
a month ago
So glad! Yes - defo a good one to load up with any left over veg! 🥰
Like
Reply
Cancel
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
This recipe uses cooked roast chicken - if you do not have any available, simply roast, pan-fry, or air-fry your chicken, allow to rest and then shred using two forks.
1 Chicken breast
2.
Rinse and cook the rice as per packet instructions.
50 g White rice
To make the broth:
1.
Heat the olive oil in a saucepan over medium heat. Add the grated fresh ginger and garlic, the sliced spring onion, and cook for 1-2 minutes until fragrant.
1 tsp Olive oil
1 tsp Fresh ginger
1 Garlic clove
1 Spring onion
2.
Pour in the chicken stock, then add the soy sauce and chilli flakes. Stir to combine and bring the broth to a gentle simmer. Then stir in the shredded chicken and heat gently until warmed through.
250 ml Chicken stock
2 tsp Soy sauce
1 tsp Chilli flakes
3.
To serve, divide the cooked rice between bowls. Pour the hot broth over the rice, finishing with a sprinkle of sesame seeds, a wedge of lime, and some fresh coriander (optional).
For
1
M
I
1
Chicken breast, cooked & shredded
50
g
White rice, dry weight
For the broth:
1
tsp
Olive oil
1
tsp
Fresh ginger, grated
1
Garlic clove, grated
1
Spring onion, sliced
250
ml
Chicken stock
2
tsp
Soy sauce
1
tsp
Chilli flakes
Per Serving
Calories
465kcal
Fat
14g
Carbs
44g
Protein
48g
Fibre
2g
Only visible to you
Made it?
Cancel
S
Sian R
a month ago
Loved this recipe! Really good if you need something quick and easy, will definitely make again with any left over veggies
Like
Reply
Cancel
Rosa
a month ago
So glad! Yes - defo a good one to load up with any left over veg! 🥰
Like
Reply
Cancel
