Korean Chicken with Quick Cucumber Kimchi & Cauli Rice

Korean Chicken with Quick Cucumber Kimchi & Cauli Rice

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 5, 2020.
Order Now
Order Now

Ingredients

KIMCHI

  • 1/2 telegraph cucumber, halved lengthways & thinly sliced
  • 2 baby bok choy, thinly sliced
  • 1/2 pack Korean chilli flakes
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced

CAULI RICE

  • 1 pack cauli pearls
  • 2 carrots, grated
  • 2 Tbsp soy sauce
  • 1 pack sesame seeds

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • 1 pack chicken coating

TO SERVE

  • 1 pack sesame crème
  • 1/3 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C.
  2. Prep kimchi. In a bowl, combine all kimchi ingredients with a pinch of salt. Set aside to marinate.
  3. Prep & cook cauli rice. Toss cauli rice ingredients together on a lined oven tray and cook in oven for 15-20 minutes, until tender. Season to taste.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season and toss in a bowl with chicken coating.
  5. Cook chicken. Heat 2 tsp oil in a fry-pan on medium heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thinly.
  6. Serve cauli rice topped with chicken, kimchi, sesame crème and coriander.

Nutritional Information

Energy 1723 kj
412 kcal
Protein 37.2g
Carbohydrate 14.5g
Fat 22.4g