Honey Soy Chicken Bowl with Mango and Edamame

Juicy chicken strips in a sweet-salty honey soy sauce meet a fresh mango and cucumber salad and edamame. A bowl for after work that is on the table in just under 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Basmati rice
• 300 g Chicken breast fillet
• 3 EL Soy sauce
• 1 EL Honey
• 1 Stück Lime
• 1 Stück Garlic clove
• 1 TL Ginger, freshly grated
• 0.5 Stück Cucumber
• 1 Stück Mango
• 150 g Edamame, frozen, shelled
• 2 Stück Spring onions
• 1 EL Sesame
• 1 Bund Coriander leaves
• 1 EL Cooking oil
• Salt
• Pepper

Method

1. Bring the rice to a boil in a pot with twice its volume of water and a pinch of salt, then cover and simmer over low heat for about 12 minutes, and let it rest for 5 minutes at the end.
2. Cook the edamame in boiling water according to the package instructions for about 4 minutes, then drain and let them dry.
3. Cut the chicken into thin strips and season with salt and pepper. Fry in a pan with the cooking oil over medium to high heat for about 5 minutes, browning all over.
4. Finely chop the garlic and mix with the ginger, 2 tbsp soy sauce, honey and the juice of half the lime. Add the mixture to the chicken and simmer for 1 to 2 minutes while stirring, until the strips are glossy.
5. Halve the cucumber lengthwise, remove the seeds and slice. Peel the mango, cut the flesh away from the stone and dice it. Slice the spring onions into fine rings and roughly chop the coriander.
6. Divide the rice between two bowls and arrange the chicken, cucumber, mango and edamame alongside. Sprinkle with spring onions, sesame and coriander, and drizzle with the remaining soy sauce and the rest of the lime.