Chicken breast poke bowl

Quality :

For 4 People.

Preparation :

20 min

Cooking :

15 min

Ingredients

2 carrots
1 cucumber
1 lawyer
250g basmati rice
1 tbsp. lime zest
1 tablespoon "Poke Bowl" oil
3 chicken breasts
2 tablespoons honey
2 tbsp. coriander leaves
4 tablespoons "Poke Bowl" oil
4 tablespoons cane sugar
4 tbsp. soy sauce
30 ml (2 tablespoons) lime juice
1 tablespoon Nuoc Mam (fish sauce)
1 tbsp. minced garlic (1 clove)
1 tablespoon chopped ginger (approx. 1 cm)
2 lemongrass stalks, chopped (white part only)
Salt and pepper

Preparation

Cook the rice in boiling water for the time indicated on the packet, then drain and leave to cool.
Chop the garlic, ginger and lemongrass, then add them to a bowl with all the ingredients and mix well. Set aside 2 to 3 tablespoons of this mixture.
Cut the carrots and cucumber into ribbons using a vegetable peeler or mandolin, and dice the avocado.
Mix the cooked rice with the lime zest in a bowl.
Heat the poke bowl oil in a frying pan over medium heat. Cook chicken breasts for 15 minutes, turning a few times. Add honey and remaining vinaigrette. Allow to caramelize for 1 to 2 minutes. Allow chicken breasts to rest for a few moments, then cut into strips. Divide rice, carrots, baby cucumbers, avocado and chicken among 4 bowls. Drizzle with vinaigrette. Add a few chopped coriander leaves and serve with lime wedges.