Recipe by:  www.steggles.com.au

Serves: 4

Cook Time: 20 mins

Prep Time: 5mins

Ingredients

• 400g Steggles Chicken Breast Tempura Nuggets
• 2 green onions, sliced
• 1 Tbsp sesame oil
• 1 Tbsp mild curry powder
• 1 Tbsp plain flour
• 2 Tbsp soy sauce
• 1 cup chicken stock
• 3 cups cooked Jasmine rice, to serve
• 1 Lebanese cucumber, sliced
• 1 large carrot, shredded into thin strips

Method

1. Preheat the oven to 200°C/180°C fan forced. Cook chicken nuggets according to the packet.
2. Place onion in a bowl of iced water in the fridge for 10 minutes or until onion curls.
3. Meanwhile, heat sesame oil in a small saucepan over medium heat. Add curry powder and flour and cook, stirring for 2 minutes or until fragrant.
4. Add the soy sauce and chicken stock and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat.
5. Spoon rice into serving bowls. Top with chicken nuggets, cucumber and carrot.
6. Drizzle with sauce and serve sprinkled with green onion curls.