CHILLI CHICKEN WITH PICKLED CABBAGE SALAD
PREP + COOK TIME 40 MINUTES (+ COOLING & REFRIGERATION) SERVES 4
2 tablespoons rice wine vinegar 2 tablespoons water
2 tablespoons white sugar
2 lebanese cucumbers (260g),
2 fresh long red chillies, seeded,
2 fresh kaffir lime leaves, shredded
1 tablespoon rice bran oil
1 fresh long red chilli, seeded, extra 1 clove garlic, chopped
4 x 200g single chicken breast fillets 1 cup (200g) brown rice
400g wombok, shredded finely 2 limes, halved
1 Combine vinegar, the water and sugar in a small saucepan over low heat. Cook; stirring, for 1 minute or until sugar dissolves. Increase heat to high, bring to the boil; boil for 3 minutes or until syrup thickens. Cool for 10 minutes. Transfer to a medium bowl; add cucumber, chilli and lime leaves. Cover, refrigerate for 1 hour.
2 Combine oil, extra chilli 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 saucepan of boiling water for 15 minutes or until just tender; drain. Return to pan; cover to keep warm.
4 Preheat oven to 200°C/180°C fan. 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.