Chili chicken with pickled cabbage salad

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.

Print Recipe

Chili chicken with pickled cabbage salad

Serves: 2

Total Time: 30 minutes

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

1

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. 

2

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.

3

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. 

4

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. 

5

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