This is one of those dishes that tastes much more advanced than it is to make. Seasoned chicken, warm rice, sweet mango, pickled red onion, edamame beans, and a creamy satay dressing. So many good things gathered in one bowl.
The recipe makes two large servings.
You need
- 1 cup rice
- 2 cups water
- Approx. 400-500 g chicken fillet
- ½ mango
- 2 handfuls edamame beans
- Arugula
- Pickled red onion
- Optional: 1 avocado
- Salt, pepper, and paprika seasoning
Satay dressing
- 250 g plain coconut yogurt
- 2-3 tbsp peanut butter
- 2-3 tbsp red curry paste
- Juice from approx. ⅓ lemon
- 1 tsp honey
- A pinch of salt
Instructions
Start with the rice. Add one cup of rice and two cups of water to a pot and cook until the rice is done.
Cut the chicken into smaller pieces and season well with salt, pepper, and paprika. Fry in a pan until it has gained some color and is cooked through.
Then, make the satay dressing. Add coconut yogurt, peanut butter, red curry paste, lemon juice, and honey to a small pot. Heat while stirring until everything is well combined. When the dressing starts to boil, remove the pot from the heat. Season with a little salt, more curry paste if you want more of a kick, or a little extra lemon if you want it fresher.
Boil the edamame beans for a couple of minutes if you are using frozen ones.
Then it is just time to assemble the bowl.
Place rice at the bottom of each bowl. Add a modest handful of arugula. Top with a handful of edamame beans, mango, and pickled red onion. If you have avocado available, it goes very well here too, but the dish is by no means dependent on it.
Place the warm chicken on top and finish with plenty of satay dressing.
Hot, cold, sweet, tangy, spicy, and creamy all at the same time. Exactly how I like a bowl.