15-Min Spicy Korean Barbecue Chicken

Nutrition per serve

Ingredients

• 50g smoky barbecue sauce
• 30g Korean chilli paste
• 20ml rice wine vinegar
• 10g Chinese barbecue seasoning
• 300g free-range chicken thigh fillets
• 1pcs spring onion
• 1pcs baby broccoli
• 1pcs pak choy
• 10ml sesame oil
• 10g toasted sesame seeds
• 250g microwave jasmine rice
• 15ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep sauce and chicken
   Combine the barbecue sauce, chilli paste, rice wine vinegar, 60ml (¼ cup) water and 1 tbs soy sauce in a bowl. Combine the Chinese barbecue seasoning and 1 tbs oil in a large bowl and season with salt and pepper. Add the chicken to the seasoned oil and turn to coat.
2. Step 2 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until cooked through. Add the barbecue sauce mixture, bring to a simmer and cook, turning the chicken, for 1-2 mins until coated and the sauce is slightly reduced.
3. Step 3 — Cook sesame greens
   While the chicken is cooking, thinly slice the spring onion on an angle. Trim the baby broccoli and halve widthwise. Thickly slice the pak choy. Put the baby broccoli, pak choy and 1 tbs water in a microwave-safe bowl. Cover and microwave for 4-5 mins until just tender. Drain. Add the sesame oil and sesame seeds, season with salt and pepper, then toss to coat.
4. Step 4 — Heat rice and serve
   Massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until heated through. Slice the chicken. Divide the rice, chicken and sesame greens among bowls. Drizzle the chicken with the pan juices and scatter with the spring onion to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Soy, Gluten, Wheat, Sulphites, Sesame