Rainbow Rice Bowl with Prunes

Preparation

minutes

Servings

persons

Nutrition

670

calories

Ingredients

100 g peanut butter
3 tbsp soya sauce
3 tbsp maple syrup
2 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic
1 piece fresh ginger (2 cm)
1-2 tsp sriracha sauce
salt
500 g chicken breast fillet
1 red bell pepper
1 yellow bell pepper
ground pepper
200 g basmati rice
250 g cucumber
250 g carrots
2 spring onions
1 red chilli pepper
200 g SUNSWEET prunes

Instructions

Add peanut butter, soya sauce, maple syrup, rice vinegar and sesame oil to a tall mixing cup. Peel the garlic and ginger, chop finely, add to cup with 100 ml of warm water. Purée everything finely. If the sauce is still too thick, mix in a little more water. Season with sriracha and possibly salt.
Cut the chicken into pieces. Clean and wash the peppers and cut them into large pieces. Distribute chicken and peppers in a baking dish. Season with salt and pepper. Add 2 tablespoons of sauce and mix well. In pre-heated oven (top/bottom heat: 200°C / convection: 180°C) bake approx. 20 minutes.
Meanwhile, cook the rice in boiling salted water according to the instructions on the package. Wash cucumber, peel carrots. Create wide lengthwise strips using a vegetable peeler. Mix both and season with salt. Clean and wash the spring onions and cut them into fine rings. Cut chilli peppers into fine rings and wash them so that the seeds are removed. Drain the rice and strain it.
Distribute rice into 4 bowls. Spread the oven chicken mix, cucumber mix, gravy and prunes on top. Sprinkle with chilli peppers and spring onions and serve immediately.