Korean Chicken with Quick Cucumber Kimchi & Cauli Rice

Korean Chicken with Quick Cucumber Kimchi & Cauli Rice

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, September 29, 2019.
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Ingredients

CUCUMBER KIMCHI

  • 1/4 Lebanese cucumber, halved lengthways and thinly sliced
  • 1/2 baby bok choy, thinly sliced
  • 1/4 tsp Korean chilli flakes
  • 1/2 Tbsp soy sauce
  • 1 1/2 tsp white vinegar
  • 1/4 tsp sesame oil

CAULI RICE

  • 1/4 cauliflower, finely chopped
  • 1/2 carrot, grated
  • 2 tsp soy sauce
  • 1 tsp sesame seeds

CHICKEN

  • 140g lean chicken breasts
  • 1 pack chicken coating

TO SERVE

  • 1 pack sesame crème
  • 1/2 bunch coriander leaves, picked

Steps

  1. Preheat oven to 220°C.
  2. Prep & make kimchi. Combine all cucumber kimchi ingredients together in a bowl with a pinch of salt and 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. While cauli cooks, cook chicken. Pat chicken dry season and toss in a bowl with chicken coating.
  5. Cook chicken. Heat 1/2 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 and sesame crème. Sprinkle over coriander.

Nutritional Information

Energy 1779 kj
425 kcal
Protein 39.0g
Carbohydrate 16.6g
Fat 22.0g