This nutritious bowl is packed with crunchy carrot ribbons, crisp peppery radishes, cool cucumber, wholesome brown rice and tender honey & soy chicken breast – all while being lighter on calories. You'll top it with a zesty chilli & lime dressing for a taste sensation! (Dairy-free: see our FAQs for details).
Prep Time
25 min
Cuisine
Vietnamese
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1 bag of roasted peanuts (25g)<span class="strong">†</span>
125g seasonal radishes
10g coriander & mint mix
1 honey pot (25g)
1 carrot
100g brown rice
1 fish sauce sachet (15ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
425 kJ 101 kcal
2170 kJ 514 kcal
Fat of which saturates
2.1 g 0.4 g
10.5 g 2.1 g
Carbohydrate of which sugars
11.5 g 3.1 g
58.7 g 16 g
Fibre
1.2 g
5.9 g
Protein
9.1 g
46.4 g
Salt
0.66 g
3.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, peanut, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
2
Place your hand flat onto the chicken breast fillet[s]
Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces
3
Heat a large, wide-based pan (preferably non-stick), with a matching lid, over a medium-high heat
Once hot, add the chicken breast[s] and cook for 3 min on each side or until golden
Add a couple of splashes of water to the pan and cover with a lid
Cook for a further 10-15 min or until the chicken is cooked through (no pink meat!)
4
Cut the redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
Combine the rice vinegar, lime juice, chopped chilli and fish saucein a small bowl – this is your Vietnamese dressing
5
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Cut the cucumber[s] in half, scrape out the inner seeds with a teaspoon and slice finely
Slice the radishes as finely as you can into thin rounds
Combine the carrot ribbons, sliced cucumber and radishes with the Vietnamese dressing and a pinch of salt in a large bowl
6
Strip the mint leaves from their stems and chop them roughly
Chop the coriander finely, including the stalks
Trim and finely slice the spring onion[s]
Chop the roasted peanuts coarsely (or bash them in their bag)
7
Once the chicken is cooked, transfer it to a plate and leave the pan over a medium heat (no need to give it a clean!)
Add the soy sauce sachets and honey and cook for 2-3 min, stirring all the time, until the sauce has thickened and is sticky
Once sticky, remove the pan from the heat, return the chicken to the pan and turn it in the glaze until it's fully coated
8
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