Is there anything better than a tasty salad dish served on a warm summer’s day? This chilli-marinate served with pickled cucumber alongside brown rice will definitely have your tummy rumbling in anticipation of this delicious meal!
Total time: 30 minutes with refrigeration (serves 2)
Picture: Food&Home
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, water, and sugar in a small pot over low heat. Cook, stirring for 1 minute until sugar dissolves. Increase heat to high, bring to boil. Boil for 3 minutes or until syrup has thickened. Cool for 10 minutes. Transfer to medium bowl; add cucumber, chili, kaffir, and lime leaf. Cover, refrigerate for 1 hour.
- Combine oil, extra chili, and garlic in small food processor; process until just smooth. Combine with chicken in a medium bowl. Cover, refrigerate for 30 minutes.
- Meanwhile, cook rice in 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.
Source: Food and Home
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