Sacks Kitchen / Recipe
Crispy Nugget Lunch Bowls
Hot, crisp chicken nuggets meet cool crunchy vegetables, fluffy rice, and a creamy sesame-lime sauce in a lunch that is easy to prep and satisfying to eat.
Prep
15 min
Cook
20 min
Serves
4
Skill
Easy
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Ingredients
For the bowls
- About 600 g chicken nuggets, cooked according to package directions
- 3 cups cooked jasmine rice or quinoa, kept warm
- 2 cups finely shredded green or red cabbage
- 1 English cucumber, thinly sliced
- 1 large carrot, cut into matchsticks or grated
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Lime wedges, for serving
Sesame-lime sauce
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- Hot sauce, to taste
Method
- Cook the nuggets. Heat the oven or air fryer according to the package. Arrange the nuggets in a single layer and cook until crisp and steaming hot. If the package calls for a food thermometer, follow its stated internal-temperature direction.
- Mix the sauce. Whisk mayonnaise, lime juice, soy sauce, sesame oil, honey, and hot sauce until smooth. Add a teaspoon of water if you prefer a thinner drizzle.
- Prepare the vegetables. Slice the cabbage, cucumber, carrot, and green onions while the nuggets cook. Keep them chilled so the finished bowl has a good hot-and-cold contrast.
- Build the base. Divide the warm rice among four wide bowls. Add cabbage, cucumber, and carrot in separate piles around the rice.
- Add the chicken. Leave smaller nuggets whole and halve larger ones. Arrange them on top just before serving so the coating stays crisp.
- Finish and serve. Spoon over the sauce, then scatter with green onion and sesame seeds. Serve with lime wedges and extra sauce at the table.
Make ahead
Cook the rice and prepare the vegetables up to two days ahead. Store each component separately and cook the nuggets only when you are ready to eat.
Pack for lunch
Keep hot nuggets in a separate container from the cold vegetables and sauce. Reheat the nuggets, then assemble the bowl at lunchtime.
Easy swaps
Use brown rice, noodles, or chopped romaine. Add edamame, avocado, pickled onions, or a spoonful of chili crisp.
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