If you thought that making kimchi was an exercise in patience, we’ve got an exciting recipe for you! Our speedy cucumber and bok choy kimchi comes together in just minutes, allowing you to cook your Korean style chicken and cauli rice to perfection. Once you’re done, drizzle the whole thing with sesame mayo, sprinkle with a smattering of coriander and marvel at the delicious dinner that awaits you.
Korean Style Chicken with Quick Cucumber Kimchi & Cauli Rice
Ingredients
Kimchi
- ½ telegraph cucumber thinly sliced
- 2 baby bok choy thinly sliced
- 1 clove garlic minced
- ½ tsp Korean red pepper flakes or chilli flakes
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp sesame oil
Cauli Rice
- 2 carrots grated
- 400 g cauliflower diced
- 1 Tbsp soy sauce
- 10 g sesame seeds
Chicken
- 600 g chicken breast
- Asian garlic five spice (1 tsp Chinese five spice, 1 tsp garlic powder, 1 tsp onion powder)
- 1 Tbsp cornflour
- 2 tsp oil
To Serve
- 1 bunch coriander leaves picked
- 100 g mayo
- 1 tsp sesame oil
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep cucumber, bok choy and garlic and toss in a medium bowl with remaining kimchi ingredients and a pinch of salt. Set aside to marinate.
- Prep carrot. Toss cauli rice ingredients together on a lined oven tray and cook in oven for 15-20 minutes, until tender. Season to taste with salt and pepper.
- Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and toss in a large bowl with Asian garlic five spice and cornflour.
- Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
- To finish, prep coriander. In a small bowl, combine mayo and sesame oil.
- Serve cauli rice topped with chicken, kimchi, sesame mayo and coriander.
*This recipe featured in Fresh Start.
