California Prune Chicken Coconut Rice Bowls

California Prunes are the star ingredient in a sweet and savoury sauce for this Asian-style chicken, broccoli and rice bowl.

Makes: 2Prep Time: 20 minutesCook Time: 50 minutes


  • For the Rice:
  • 1/2 cup uncooked brown sushi rice
  • 1 cup light coconut milk
  • 2 tbsp sliced spring onions
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • For the Broccoli:
  • 2 cups chopped broccoli
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • For the Sauce:
  • 8 California Prunes, chopped
  • 1 garlic clove, minced
  • 2 tsp soy sauce
  • 1 tsp honey
  • 1/4 cup water
  • For the Chicken: 
  • 225g chicken breasts
  • Cooking spray
  • For the Bowl: 
  • 8 California Prunes, halved


  1. Rinse the rice in a fine-meshed strainer. Add to pot with coconut milk and bring to a simmer. Lower to medium-low, cover and cook for 35-40 minutes or until liquid is absorbed. Remove from heat, mix in spring onions, salt and pepper.
  2. While rice is cooking, place a baking sheet in oven and preheat to 230°C. In a large bowl, toss broccoli, oil, salt and pepper. Once oven is heated, add broccoli. Cook for 10-12 minutes or until roasted, stirring a few times.
  3. To make the sauce, add 8 chopped California Prunes to a small pot with garlic, soy sauce, honey and water. Bring to a boil and then reduce to medium heat. Stir frequently and cook for 3 -5 minutes or until California Prunes are soft. purée in blender (add a few more teaspoons of water if need to thin out.) Reserve 3 tablespoons for final bowl presentation and use the rest to coat the chicken (see next instruction.)
  4. To cook chicken, place a skillet coated with cooking spray over medium heat. Add chicken breasts to the pan and brush with half of the sauce. Cook for 5 minutes, flip and coat with remaining sauce. Place skillet in oven (with broccoli if still cooking) and bake for another 12-15 minutes or until chicken is cooked through. Remove from oven and cool slightly. Slice.
  5. To prepare the bowls, divide the rice evenly into each bowl. Do the same with the broccoli and chicken. Add the sliced California Prunes to each bowl. Drizzle with reserved sauce. Serve with chopsticks, if desired.


Deanna Segrave-Daly