Japanese Chicken with Bok Choy Brown Rice and Cucumber Salad
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 21, 2016.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 21, 2016.
The chicken has a delicious Japanese marinade!
Ingredients
BOK CHOY BROWN RICE
- 1 cup Japanese brown rice
- 1 1/2 cups water
- 1 head baby bok choy
JAPANESE CHICKEN
- 300g chicken breast
- 4 tablespoons Japanese marinade
CUCUMBER SALAD
- 1 Lebanese cucumber
- 1 apple
- 3 tablespoons coriander leaves
- 100g mung bean sprouts
- Juice of 1 lime
- 1/2 teaspoon fish sauce (optional)
TO SERVE
- 50g pickled ginger
Steps
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oven to 200°C. Prepare a medium sized baking dish.
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Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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Pat chicken dry with paper towels and slice into 3 even sized pieces. Heat a drizzle of oil in a fry-pan on medium-high heat. Add chicken and cook for 1–2 minutes each side until golden. Transfer to baking dish in a single layer.
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Spoon Japanese marinade thickly over the top of chicken. Cook for 7–10 minutes or until chicken is cooked through. Rest for 3–5 minutes and slice thinly against the grain. Reserve marinade and resting juices.
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While chicken cooks, prepare the salad. Cut cucumber and apple into matchsticks, discarding apple core; roughly chop coriander leaves and stalks. Mix all together in a bowl with mung bean sprouts, lime juice and fish sauce (if using).
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Fluff up brown rice grains with a fork. Finely slice bok choy and fold into rice.
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Spoon bok choy brown rice onto plates and top with pieces of chicken and a drizzle of reserved marinade and resting juices. Place handfuls of cucumber salad on top and a sprinkle of pickled ginger.
Nutritional Information
Energy |
2165 kj 517 kcal |
---|---|
Protein | 35.9g |
Carbohydrate | 81.1g |
Fat | 6.0g |