Chili chicken with pickled cabbage salad
Chili marinated chicken served with pickled cucumber and cabbage along side brown rice.
TOTAL TIME 30 minutes + refrigeration | SERVES 2
INGREDIENTS
- 1.5 tbsp rice wine vinegar
- 3 tsp water
- 1.5 tbsp white sugar
- 1 Lebanese cucumber, sliced thinly
- 1 fresh long chilli, seeded, sliced thinly
- 1 fresh kaffir lime leaf, shredded finely
- 2 tsp rice brain oil
- 1 fresh long chili, seeded, extra
- 1 clove garlic, chopped
- 2 x 200 g chicken breast fillets
- ½ cup brown rice
- 200 g napa cabbage, shredded finely
- 1 lime, halved
METHOD
COMBINE vinegar, the water and sugar in a small pot over low heat. Cook; stirring for 1 minute until sugar dissolves. Increase heat to high, bring to the boil; boil for 3 minutes or until syrup has thickened. Cool for 10 minutes. Transfer to a medium bowl; add cucumber, chili, kaffir and lime leaf. Cover, refrigerate for 1 hour.
COMBINE oil, extra chili and garlic in a small food processor; process until just smooth. Combine with chicken in a medium bowl. Cover, refrigerate for 30 minutes.
MEANWHILE, cook rice in a large pot of boiling water for 35 minutes or until just tender; drain. Return to pot; cover to keep warm.
PREHEAT oven to 200℃. Heat a medium ovenproof frying pan over medium-high heat. Cook chicken for 2 minutes each side or until golden brown. Transfer pan to oven; bake for 12 minutes or until chicken is cooked through. Stand, covered for 5 minutes, then slice chicken breasts.
ADD napa cabbage to cucumber mixture; stir to coat. Serve sliced chicken with salad, accompany each serving with half the rice and a lime half.
FOOD TEAM TIP: You will need a medium ovenproof frying pan for this recipe.
Chili chicken with pickled cabbage salad
Ingredients
- 1.5 tbsp rice wine vinegar
- 3 tsp water
- 1.5 tbsp white sugar
- 1 Lebanese cucumber, sliced thinly
- 1 fresh long chilli, seeded, sliced thinly
- 1 fresh kaffir lime leaf, shredded finely
- 2 tsp rice brain oil
- 1 fresh long chili, seeded, extra
- 1 clove garlic, chopped
- 2 x 200 g chicken breast fillets
- ½ cup brown rice
- 200 g napa cabbage, shredded finely
- 1 lime, halved
Instructions
Combine vinegar, the water and sugar in a small pot over low heat. Cook; stirring for 1 minute until sugar dissolves. Increase heat to high, bring to the boil; boil for 3 minutes or until syrup has thickened. Cool for 10 minutes. Transfer to a medium bowl; add cucumber, chili, kaffir and lime leaf. Cover, refrigerate for 1 hour.
Combine oil, extra chili and garlic in a small food processor; process until just smooth. Combine with chicken in a medium bowl. Cover, refrigerate for 30 minutes.
Meanwhile, cook rice in a large pot of boiling water for 35 minutes or until just tender; drain. Return to pot; cover to keep warm.
Preheat oven to 200℃. Heat a medium ovenproof frying pan over medium-high heat. Cook chicken for 2 minutes each side or until golden brown. Transfer pan to oven; bake for 12 minutes or until chicken is cooked through. Stand, covered for 5 minutes, then slice chicken breasts.
Add napa cabbage to cucumber mixture; stir to coat. Serve sliced chicken with salad, accompany each serving with half the rice and a lime half.
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Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.