Asian mash bowl
A burst of Asian-inspired flavors with this teriyaki chicken Asian mash bowl, garnished with bean sprouts and cashew nuts.
Ingredients Asian mash bowl (10 servings)
- 1 pack of Aviko Super Mash Homemade (2,5 kg)
- 800 g chicken fillet
- 200 ml teriyaki marinade
- 800 g pak choi
- 500 g red pepper
- 75 ml stir-fry oil
- 200 g bean sprouts
- 150 g unsalted cashew nuts
- 20 g coriander
- 10 skewers, 10 (meal) bowls (content 480 ml)
Preparation method
15 minutes
- Cut the chicken fillet into 1-2 cm cubes and mix in a bowl with the teriyaki marinade. Marinate the chicken fillet, and keep it covered in a chilled place for at least 30 minutes.
- Cut the pak choi in strips and the pepper in cubes. Keep the white and the green part of the pak choi separate. Put the chicken cubes on the skewers.
- Heat the mashed potato according to the instructions. Grill or fry the chicken teriyaki until browned and done in 6-8 minutes. Heat the wok. Add the oil and fry the white pak choi strips and the pepper until crispy and done in 4-5 minutes.
- Mix the pak choi with the pepper and half of the bean shoots with the mash. Add salt and pepper to taste. Roughly chop the coriander.
- Put the mash in the bowls and garnish with the rest of the bean shoots and the cashew nuts. Add the chicken teriyaki and garnish with coriander.
Tip: Sprinkle with chili flakes for that extra kick.
