Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Thai coconut chicken buddha bowls

Thai 10 Mins Prep · 20 Mins Cook

Divide the rice between four bowls and set aside.
Crush the garlic and ginger.
Heat the sesame oil in a large frying pan. Add the rainbow stir-fry mix and sauté until tender. Add the garlic and ginger and stir for a further minute. Remove from the heat and set aside.
In the same pan, heat the leftover sesame oil and sauté the mini chicken fillets for 5 minutes. Remove from the heat and allow to cool. Shred the chicken using two forks.
Peel and pit the avocado.
Assemble the bowls by layering the shredded chicken, sautéed vegetables, avocado and coriander.
Drizzle with the Thai green curry stir-fry sauce and serve.