Korean Chicken
With Ginger Carrot Salad & Lime Rice
- Wheat
- Cereals containing gluten
- Soya
Ingredients
150 grams
Basmati Rice
2 unit(s)
Carrot
1 unit(s)
Pak Choi
1 bunch(es)
Coriander
1 unit(s)
Lime
1 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Sriracha Sauce
30 grams
Tomato Puree
1 sachet(s)
Ginger Puree
15 grams
Sesame Seeds
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
12.5 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
1 tbsp
Oil for the Chicken
300 milliliter(s)
Water for the Rice
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre. Trim the bok choy then thinly slice widthways. Roughly chop the coriander (stalks and all). Zest the lime and cut into wedges. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press).
Preheat your grill to high. In a large bowl combine the diced chicken, sriracha, garlic, tomato puree, oil (see ingredients for amount) and half of the ginger puree. Add a pinch of sugar, salt and pepper and combine well. Pop your chicken on a baking tray. IMPORTANT: Wash your hands after handling raw meat. Grill the chicken on the top shelf until the edges char, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, heat a frying pan on medium-high heat (no oil). Add the sesame seeds and toast them until golden, 2-3 mins. Toss them every minute. TIP: Watch your seeds like a hawk - you don't want them to burn! Transfer to a small bowl.
Pop your pan back on medium high heat and add a drizzle of oil. When hot, Add the bok choy and half of the soy sauce. Cook until the bok choy has wilted, 1-2 minutes. Remove from the heat and set aside. In a bowl, combine the carrot, 1 tsp of oil per person, the remaining ginger and a generous pinch of sugar. Mix well. Stir the ketjap manis and remaining soy into the bowl with the toasted sesame seeds to make the dressing.
Use a fork to fluff the rice and add the lime zest. Squeeze in a quarter of the lime juice. Share the rice between your bowls. Serve the carrot and ginger salad on the side along with the bok choy. Top with the grilled chicken, drizzle over the dressing and sprinkle over the spring onion and coriander. Serve with a lime wedge. Enjoy!
