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Done in 30, Busy Weeknights

Tempura nuggets sushi bowl

Why not try something a little different with your chicken nuggets this week! New recipes are what keeps things interesting, after all.

4SERVES
5MIN PREP
20MIN COOK

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
COPY TO CLIPBOARD

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.
  • 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
COPY TO CLIPBOARD
  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.

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