Serve the baked chicken bowls with lime wedges for a burst of citrus flavour
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1040 |
| Fat | 28.3g |
| Saturates | 3.6g |
| Protein | 52.4g |
| Carbs | 140.3g |
| Sugars | 1.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
2
Place the chicken tenders on the baking tray and bake according to package instructions, approx. 15 minutes.
3
Heat the firecracker sauce in a small pan over a medium heat until barely simmering. Remove from the heat.
4
Once the tenders are baked through and crispy, drizzle the firecracker sauce over and toss to thoroughly combine.
5
Meanwhile, finely slice the cucumbers and radishes. Chop the coriander. Divide the rice between 4 bowls and top with the tenders, sliced cucumber and radishes. Sprinkle the sesame seeds over and scatter over the coriander.
6
Serve immediately.
