CHILLI CHICKEN SOUL BOWL

INGREDIENTS

  • 8 skinless chicken thigh fillets
  • 1/4 cup (90g) gochujang (Korean fermented chilli paste)
  • 2 tbs olive oil
  • 500g microwave black or brown rice
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 garlic clove, crushed
  • 2 nashi pears, cut into matchsticks
  • 3 radishes, very thinly sliced
  • 2/3 cup (130g) kimchi
  • 1 cup loosely packed baby spinach
  • 1 cup loosely packed large shiso leaves (from Asian grocers) or Thai basil leaves
  • 4 fried eggs, to serve
  • Toasted black and white sesame seeds, to serve

METHOD

  • 1
    Coat chicken in gochujang and oil. Heat a chargrill pan or barbecue to high heat. Add chicken, cook for 3 minutes, then turn and cook for a further 4 minutes or until cooked through. Cover to keep warm.
  • 2
    Cook rice according to packet instructions. Transfer to a bowl and stir through sesame oil, soy sauce and garlic.
  • 3
    Thickly slice chicken. Divide rice among serving bowls. Top with chicken, pear, radish, kimchi, spinach, shiso and eggs. Scatter with sesame seeds to serve.
https://www.delicious.com.au/recipes/chilli-chicken-soul-bowl/zPIadhuK?current_section=recipes

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