Ingredients
Scale
- 640g (22.5oz) of cooked jasmine rice or sushi rice
- 200g (7oz) of fresh pineapple, diced
- 155g (1 cup) of cooked edamame beans
- small red onion, halved and sliced thinly
- 1 carrot, julienned
- 140g (4.9oz) of avocado, diced
- 3 spring onions, sliced (green part only)
- 2 baby cucumbers, halved and sliced
- 600g (21oz) of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced
- 2 teaspoons of grated garlic
- 2 teaspoons of grated ginger
- 1 teaspoon of onion powder
- 3 tablespoons of soy sauce
- 3 tablespoons of maple syrup
- 1 tablespoon of apple vinegar
- 1 tablespoon of tomato paste (puree)
- 120ml (1/2 cup) of pineapple juice (from a carton)
- 2 teaspoons of sriracha
- 2 teaspoons of sesame oil
- 4 tablespoons (1/4 cup) of light mayo
- 2 teaspoons of sriracha
- 1–2 tablespoons of water
Instructions
- Prepare the spicy mayo by mixing light mayonnaise with sriracha and water for drizzling consistency.
- Whisk together soy sauce, maple syrup, apple vinegar, pineapple juice, tomato paste, sesame oil, and sriracha to create the sauce.
- In a non-stick frying pan over medium-high heat, cook diced chicken with grated garlic and ginger until golden brown. Remove and set aside.
- Add the prepared sauce to the same pan until bubbling; then return chicken to coat evenly.
- Assemble by layering cooked rice in bowls topped with chicken and an array of vegetables.
- Drizzle with spicy mayo before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg