Hawaiian Glazed Chicken with Avocado & Nori Rice Salad

Hawaiian Glazed Chicken with Avocado & Nori Rice Salad

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 13, 2019.
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Ingredients

RICE SALAD

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

CHICKEN

  • 1 pack lean chicken breasts, diced 1cm
  • 1/2 brown onion, thinly sliced
  • 3/4 cup chicken stock
  • 1 pack Hawaiian glaze
  • 2 tsp cornflour, mixed with 1 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 large bowl.
  4. Prep & cook chicken. Pat chicken dry and dice 1cm. Heat 2 tsp oil in a fry-pan on mediumhigh heat. Add onion and chicken and cook for 4-5 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 1752 kj
419 kcal
Protein 36.3g
Carbohydrate 39.0g
Fat 12.3g