Chicken poke bowl

A great bowl of sticky sweet and sour chicken with wild rice and fresh crunchy salad. Drizzled with a delicious asian dressing.

Ingredients

Marinade

• 150ml fresh orange juice

• 1 inch piece of ginger, diced

• 4 tbsp bbq sauce

• 1 tsp garlic salt

• 2 tbsp soy sauce

• 6 chicken thighs, skinless and boneless

  Rice and salad

• Half an iceberg lettuce and separate into leaves

• Half a small red cabbage, finely sliced

• 2 carrots, peeled then grated

• 200g wild rice

• Half cucumber, sliced into discs

• 4 tbsp thousand island dressing

• Sesame seeds to garnish

Method

1. Mix all the Marinade ingredients together (put aside 4tbsp of Marinade for later). Pour over the chicken. Cover and leave in the fridge to Marinade for a minimum of 2 hours

2. Preheat the oven to 200°c

3. When the chicken is ready, pop in a baking tray with the Marinade and cook for 45 minutes.

4. Mix the thousand island dressing with 4 tbsp of left over Marinade and combine together.

5. Bring a medium sized pan of rice (covered with water) to a boil and cook to packet instructions.

6. Remove the chicken from the oven and slice into pieces. Layer the bowls with lettuce, rice, chicken and good dollop of source and your salad ingredients and a good sprinkle of sesame seeds.