Honey Soy-Glazed Chicken with Coconut Quinoa Rice

Steps

1. Preheat oven grill to high. Line an oven tray with baking paper. Preheat BBQ grill to medium heat (if using). Combine all coconut quinoa rice ingredients in a medium pot. Bring to the boil, 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.
2. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a bowl with honey soy glaze and toss to coat. Set aside while you prepare the rest of the meal.
3. Slice onion 0.5cm, thinly shred cabbage until you have about 5 cups worth; cut carrots into matchsticks; thinly slice capsicum. Set all aside. Place marinated chicken on prepared tray and grill for about 10 minutes (depending on thickness), until caramelised and just cooked through. Set aside, covered, to rest.
4. While chicken cooks, heat a drizzle of oil in a large fry-pan on high heat. Cook onion for 3-4 minutes, until browned. Add half the cabbage and carrot and cook for 5-6 minutes, until cabbage is tender and caramelised. Transfer to a large bowl.
5. Return pan to high heat with another drizzle of oil and repeat with remaining carrot and cabbage. Transfer second batch to bowl with the first, season and toss with vinegar and any chicken resting juices from the tray.
6. To serve, spoon ¾ cup cooked coconut quinoa rice and stir-fry onto each plate. Top with honey soyglazed chicken and garnish with coriander.