CHILLI CHICKEN WITH PICK­LED CAB­BAGE SALAD

PREP + COOK TIME 40 MIN­UTES (+ COOL­ING & RE­FRIG­ER­A­TION) SERVES 4

The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

2 ta­ble­spoons rice wine vine­gar 2 ta­ble­spoons water

2 ta­ble­spoons white sugar

2 le­banese cu­cum­bers (260g),

sliced thinly

2 fresh long red chill­ies, seeded,

sliced thinly

2 fresh kaf­fir lime leaves, shred­ded

finely

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.

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