Korean Glazed Chicken with Grilled Greens & Pickled Radish

Korean Glazed Chicken with Grilled Greens & Pickled Radish

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, July 31, 2022.
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It's hard to beat Korean sticky chicken! Here our chefs have created a Fresh Start approved version! Chicken is cooked and then tossed with a delicious Korean sticky sauce, served with brown rice, grilled bok choy and broccoli and finished off with freshly pickled radish!

Ingredients

Rice

  • 75g brown rice

Radish

  • 1/2 tsp rice wine vinegar
  • 2 radish, thinly sliced

Grilled Greens

  • 50g baby spinach
  • 1 tsp sesame oil
  • 1/2 broccoli, cut into small florets
  • 1 baby bok choy, leaves separated

Chicken

  • 50g Korean sticky sauce
  • 1/2 tsp sesame oil
  • 1/2 Tbsp cornflour
  • 275g free range chicken breasts, thinly sliced

Steps

  1. Preheat oven grill to high. Bring a medium pot of unsalted water to the boil (see tip).
  2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.
  3. Thinly slice radish and toss in a small bowl with vinegar and a pinch of salt. Set aside for serving.
  4. Pat chicken dry, thinly slice, season with salt and pepper and coat in cornflour. Heat oil in a medium frypan on medium-high heat. Cook chicken for 6-8 minutes, or until cooked through. Remove from heat and toss through Korean sticky sauce.
  5. While chicken cooks separate bok choy leaves and cut broccoli into small florets. Toss on an oven tray with a splash of water and sesame oil. Season with salt and pepper and grill in the oven for about 6 minutes, until tender. Toss through spinach.
  6. Rice with greens, chicken and radish.

Nutritional Information

Energy 1703 kj
407 kcal
Protein 38.8g
Carbohydrate 38.5g
Fat 9.7g