Asia Bowl with Basmati Rice, Chicken Skewers, Pak Choi, Shiitake Mushrooms, Bell Pepper, and Sesame Sauce

Ingredients

• 0.5 chili pepper
• 1 Garlic clove
• 2 tbsp tahini (30 g; sesame paste)
• 1 tbsp soy sauce
• 1 tsp Honey
• 1 tbsp white sesame seeds (10 g)
• 1 tbsp black sesame seeds (10 g)
• 400 g chicken breast fillet
• iodized salt (with fluoride)
• 2 tsp sesame oil
• 200 g shiitake mushrooms
• 2 red bell peppers
• 4 small pak choi
• 2 packs reis-fit (Express Basmati Rice)
• 0.5 bunch cilantro (10 g)

Instructions

1. 1.

   Halve the chili pepper lengthwise, remove seeds, wash and chop. Peel and chop the garlic. Combine both with tahini, soy sauce, honey, and 1–2 tbsp water to make a smooth sauce. Fold in ½ tbsp each of white and black sesame seeds.

2. 2.

   Soak wooden skewers. Meanwhile rinse the chicken breast fillet, pat dry, and cut into bite-sized cubes. Thread cubes onto skewers and season with salt. Heat 1 tsp sesame oil in a pan. Cook the chicken skewers over medium heat for about 10 minutes on all sides.

3. 3.

   Clean the mushrooms. Halve the bell peppers, remove seeds, wash, and slice into strips. Wash and halve the pak choi lengthwise. Heat remaining oil in another pan. Sauté the pak choi over low heat for about 2 minutes on each side, season with salt, then set aside.

4. 4.

   Sauté the mushrooms in the still-hot pan over medium heat for 3 minutes. Lightly press the rice packs to fluff, tear them open, add the rice and 4 tbsp water to the pan with mushrooms, stir, and steam for 3 minutes, seasoning with salt. Wash cilantro, shake dry, and pluck leaves.

5. 5.

   Distribute the rice, mushrooms, and bell pepper strips into four bowls. Arrange two halves of pak choi on top in each bowl. Brush chicken skewers with some sesame sauce, sprinkle remaining sesame seeds, and place them over the bowls. Garnish everything with cilantro and serve with extra sauce on the side.