500g chicken breast strips
100g packet Obap Korean spicy barbecue marinade*
2 Tbsp extra virgin olive oil
3 x 250g jasmine fragrant microwave rice, heated
3 Tbsp light soy sauce, plus extra, to serve (optional)
2 tsp sesame oil
3 tsp black sesame seeds ½ lebanese cucumber, deseeded, thinly sliced
½ avocado, thinly sliced ½ cup pickled ginger
1 sheet of yaki nori*, very finely shredded
½ cup sorrel leaves or mixed lettuce leaves, to garnish
Thinly sliced red onion, to garnish
Finely chopped red chilli, to garnish 2 limes, cut into wedges
*Available from the Asian aisle of supermarkets
Put chicken and marinade in a large bowl and toss to coat.
Heat 2 tsp of the oil in a large nonstick frying pan over a high heat. Add chicken. Cook, stirring occasionally, for 6 minutes or until cooked through. Remove from pan. Set aside, covered loosely with foil. Clean pan.
Put same pan over a high heat with remaining olive oil. Add rice, soy, sesame oil and seeds. Cook, stirring occasionally, for 4 minutes or until hot and liquid is absorbed.
Put rice in serving bowls. Top with chicken, cucumber, avocado, ginger, nori, sorrel, onion and chilli. Serve with lime and soy, if using.