Chili chicken with pickled cabbage salad

December 16, 2022 (Last Updated: December 1, 2022)
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.

 

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. 

 

Made this chili chicken with pickled cabbage salad? Tag us @foodandhomesa #cookingwithFH on Instagram

 

ALSO SEE: Pan fried chicken breasts avo grapefruit spring onion salad

Pan-fried chicken breasts with avo, grapefruit and spring onion salad

Feature image: Aremedia

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