Gai Yang Grilled Chicken with Summer Rice

Gai Yang Grilled Chicken with Summer Rice

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 23, 2020.
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Ingredients

RICE

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

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • 1 clove garlic, minced
  • 2 tsp finely grated ginger
  • 1 tsp honey

TO SERVE

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

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 20 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. Just before serving, toss cooked rice in a bowl with remaining rice ingredients. Season to taste.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Toss in a bowl with garlic, ginger and honey.
  5. Cook chicken. Heat 1 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, do this on the BBQ.
  6. Prep coriander.
  7. Serve rice topped with chicken, resting juices, remaining ponzu dressing, peanuts and coriander.

Nutritional Information

Energy 1866 kj
446 kcal
Protein 41.6g
Carbohydrate 45.4g
Fat 9.4g