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A summer dish with an Asian flair.

Asian Chicken and Veggie Bowl

Makes: 4 bowls

Time: 30 minutes


  • 1 cup brown basmati rice
  • 1 tbsp canola oil
  • 1 garlic clove, crushed
  • 2 chicken breasts, sliced
  • 2 tbsp hoisin sauce
  • ½ cup frozen edamame beans or peas, defrosted
  • ½ cup frozen sweetcorn
  • ½ cup grated carrots
  • ½ cup red peppers, cut into small cubes
  • 1 avocado, de-stoned and sliced
  • 1 lemon, cut into quarters, to serve (optional)


  1. Cook the rice following pack instructions, then drain and return to the pan to keep warm.
  2. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins. or until golden.
  3. Tip in the chicken and fry until the pieces are cooked through.
  4. Stir in the hoisin sauce, season, and continue cooking for a further 2 mins.
  5. Cook the edamame beans and sweetcorn in simmering water for 2 mins., then drain.
  6. Divide the rice between four bowls and top with the chicken slices in a strip down the middle. Add carrot, red pepper, beans or peas, sweetcorn, and avocado down either side.
  7. Serve with the lemon to squeeze over, if you like.
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