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Spiced Chicken Adobo Rice Bowls with Spring Onion and Cucumber
Soy-vinegar chicken thighs with green beans, jasmine rice, cucumber, carrot, and spring onions for a bright Filipino-inspired family dinner.
40 min635 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
635 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 635 kcal |
| Protein | 47g |
| Carbohydrate | 71.4g |
| of which sugars | 12.9g |
| Fat | 22.6g |
| of which saturates | 6.3g |
| Fibre | 8g |
| Salt | 1g |
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Prep the chicken and vegetables
Rinse the jasmine rice in a sieve until the water runs mostly clear. Cut the chicken thigh fillets into bite-size pieces, trim the green beans and halve them, halve and slice the cucumber, coarsely grate the carrots, finely slice the spring onions, then keep the green tops separate. Finely chop the onion and grate the garlic. Mix the soy sauce, rice vinegar, brown sugar, black pepper, and 150ml water in a jug.
Timer: 12 min
Tip: Use kitchen scissors to cut the chicken thighs quickly and keep the pieces similar in size so they cook evenly.