Ingredients
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
Method
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Put chicken and marinade in a large bowl and toss to coat.
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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.
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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.
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Put rice in serving bowls. Top with chicken, cucumber, avocado, ginger, nori, sorrel, onion and chilli. Serve with lime and soy, if using.