Korean Style Chicken Bowl with Quick Cucumber Kimchi & Sesame Mayo

Korean Style Chicken Bowl with Quick Cucumber Kimchi & Sesame Mayo

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, August 15, 2021.
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Winner winner chicken kimchi dinner! In this recipe we will be showing you how to make your very own super quick kimchi! Use this method for other veggies you like, like radish or cabbage!

Ingredients

Cauli Rice

  • 1 pack sesame seeds
  • 1/2 Tbsp soy sauce
  • 200g diced cauliflower blend
  • 1 carrot, grated

Kimchi

  • 1 tsp sesame oil
  • 1/2 Tbsp vinegar
  • 1/2 Tbsp soy sauce
  • 1/4 pack Korean chilli flakes
  • 1 baby bok choy, thinly sliced
  • 1 Lebanese cucumber, cut in half & thinly sliced on an angle

To Serve

  • 50g sesame mayo

Chicken

  • 1 tsp oil
  • 1/2 Tbsp cornflour
  • 1/2 pack Asian garlic 5 spice
  • 275g free range chicken breasts, cut into steaks

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Slice cucumber and bok choy. Toss in a medium bowl with remaining kimchi ingredients and a pinch of salt. Set aside to marinate.
  3. Grate carrot. Toss cauli rice ingredients together on a lined oven tray. Spread into an even layer and bake for 15-20 minutes, until tender. Season to taste with salt and pepper.
  4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and toss in a large bowl with Asian garlic 5 spice and cornflour, until well coated.
  5. Heat oil in a medium 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.
  6. Cauli rice topped with chicken, kimchi and sesame mayo.

Nutritional Information

Energy 1797 kj
429 kcal
Protein 36.0g
Carbohydrate 10.5g
Fat 25.6g