This quick and easy Korean-inspired chicken dish is a fabulous mid-week meal. The sweet, salty, sour and spicy combination of flavours is a real winner.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Marinade
- 3 tbsp tamari
- 2 tbsp rice-malt syrup or honey
- 1 tsp ground ginger
- ½ tsp chilli (or to taste)
- 1 tbsp cornflour
-
- 6–8 chicken thighs, deboned & skin off, diced into 2–3cm pieces
- 1 tbsp olive oil
- 1 tbsp sesame seeds
-
- Salad
- ½ white or wombok cabbage, finely shredded
- 2 carrots, peeled & cut into strips
- ½ cup mint leaves
- ½ cup coriander leaves
-
- Dressing
- 2 tbsp rice-wine vinegar
- 1 tbsp coconut sugar + 1 tsp sea salt
Method
- Mix together all ingredients of marinade until well combined. Pour over chicken, cover and leave to marinate for 30 mins or overnight.
- Heat cast-iron pan or barbecue plate to moderate.
- Add olive oil followed by chicken and marinade. Stir to cook until chicken is cooked through and marinade has caramelised (about 10–15 mins).
- Make salad by combining cabbage with strips of carrot, mint and coriander leaves.
- Make dressing by shaking all ingredients in small jar until well combined. Dress salad just before serving, tossing well.
- Divide salad between four bowls and top with chicken when cooked. Sprinkle over sesame seeds and enjoy immediately.
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