Gai Yang Grilled Chicken with Summer Rice

Gai Yang Grilled Chicken with Summer Rice

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 8, 2019.
Order Now
Order Now

Ingredients

SUMMER RICE

  • 1 pack brown rice
  • 1/4 cup frozen corn
  • 1/4 cup frozen edamame beans
  • 1/4 cabbage, shredded, 1 cup worth
  • 1/4 capsicum, diced 1cm
  • 1/2 pack lime ponzu dressing
  • 1 tsp rice wine vinegar

CHICKEN

  • 1 pack lean chicken breast
  • 1 clove garlic, minced
  • 1/2 tsp finely grated ginger
  • 1/2 tsp honey

TO SERVE

  • Remaining ponzu dressing
  • 1/2 tsp chopped peanuts
  • 1/2 bunch coriander, leaves picked

Steps

  1. Bring a pot of salted water to the boil. Preheat BBQ to medium-high (if using).
  2. Cook rice & prep vegetables. Cook rice in pot of boiling water for about 12 minutes. Add corn and edamame to pot and cook for a further 2-3 minutes, until rice is cooked and vegetables are tender. Drain, rinse with cold water and drain well.
  3. Toss cooked rice in a bowl with remaining summer rice ingredients just before serving. Season to taste.
  4. Prep chicken. Pat chicken dry and toss in a bowl with garlic, ginger and honey.
  5. Cook chicken. Heat 1/2 tsp oil in a 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. Reserve any resting juices. Alternatively, cook on the BBQ.
  6. Serve summer rice topped with chicken, resting juices, remaining ponzu dressing, peanuts and coriander.

Nutritional Information

Energy 1854 kj
443 kcal
Protein 42.2g
Carbohydrate 45.9g
Fat 8.4g