Korean-style barbecued chicken rice

Name: Korean-style barbecued chicken rice
Prep time: 30 min
Total time: 30 min
Ingredients: 600 g chicken thigh fillets, cut into thick straps; ¼ cup (60ml) peanut oil; 1 medium red onion (170g), cut into 6 wedges; ½ small cabbage (600g), chopped; 450 g microwave long-grain white rice (see tips); 3 green onions (scallions), cut into long thin strips; 1 medium carrot (120g), cut into long thin strips (see tips); 2 teaspoons black sesame seeds, toasted (see tips); 2 teaspoons white sesame seeds, toasted (see tips); Sesame chilli sauce; ⅓ cup (80ml) soy sauce; 2 teaspoons sesame oil; 2 teaspoons sambal oelek; 3 cloves garlic, crushed; 2 tablespoons brown sugar

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 4

Instructions

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Step 1

Make sesame chilli sauce. Pour half the sauce over the chicken in a medium bowl; mix well to coat. Cover; refrigerate for 30 minutes.

Step 2

Meanwhile, heat 1 tablespoon of the oil on a heated barbecue flat plate or wok over medium-high heat. Cook onion and cabbage, in two batches, stirring, for 5 minutes or until vegetables are just tender. Transfer to a large bowl.

Step 3

Heat another tablespoon of the oil on the flat plate; add undrained chicken; cook, stirring, for 2 minutes or until just cooked. Add remaining sauce and oil, rice, half the green onion, then the cabbage mixture; cook, stirring, for 3 minutes or until heated through.

Step 4

Serve rice mixture topped with remaining green onion and carrot; sprinkle with sesame seeds.

Step 5

Combine all the ingredients in a small jug.

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