Sesame Chicken Crunch Rice Bowl

Ingredients

• 150 g cooked chicken breast, shredded
• 170 g (~1 cup) cooked jasmine rice
• 100 g (~1½ cups) shredded cabbage
• 1 carrot (60 g), julienned
• ½ red bell pepper (50 g), sliced
• 1 tbsp (15 g) low-sodium soy sauce
• 1 tsp (5 g) sesame oil
• 6 g fresh ginger, grated
• Juice of ½ lime (~15 g)

Method

1. Whisk soy sauce, sesame oil, grated ginger and lime juice into a dressing.
2. Toss the chicken, cabbage, carrot and bell pepper with the dressing.
3. Spoon over the jasmine rice and serve cold or at room temperature.