Hawaiian Glazed Chicken with Avocado & Nori Rice Salad

Hawaiian Glazed Chicken with Avocado & Nori Rice Salad

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 13, 2019.
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Ingredients

RICE SALAD

  • 1 pack brown rice
  • 1/2 pack baby spinach
  • 1/2 Lebanese cucumber, halved lengthways & thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 Tbsp avocado, diced 1cm
  • 1/2 carrot, peeled into ribbons
  • 2 tsp rice wine vinegar

CHICKEN

  • 140g lean chicken breast, diced 1cm
  • 1/4 brown onion, thinly sliced
  • 1/2 cup chicken stock
  • 1 pack Hawaiian glaze
  • 1/2 tsp cornflour, mixed with 1/2 tsp water

TO SERVE

  • 1/2 bunch coriander leaves, picked

Steps

  1. Bring a pot of salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for about 25 minutes, until tender. Drain well and return to pot. Keep warm.
  3. Prep vegetables for rice salad. Add to a medium bowl.
  4. Prep & cook chicken. Pat chicken dry and dice 1cm. Heat 1/2 tsp oil in a fry-pan on mediumhigh heat. Add onion and chicken and cook for about 4 minutes, until almost cooked. Add stock, Hawaiian glaze and cornflour mixture and simmer for 2-3 minutes, until chicken is cooked through and sauce glazes chicken.
  5. Finish rice salad. Add cooked rice and vinegar to bowl with veggies, toss to combine and season to taste.
  6. Prep coriander.
  7. Serve rice salad topped with chicken and sauce. Sprinkle over coriander.

Nutritional Information

Energy 1756 kj
420 kcal
Protein 37.8g
Carbohydrate 39.1g
Fat 11.2g