Chilli chicken with pickled cabbage salad

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 1½ tbsp apple cider vinegar

    3 tsp water

    1½ tbsp white sugar

    1 cucumber, thinly sliced

    1 fresh long red chilli, seeded and thinly sliced

    1 fresh kaffir lime leaf, thinly shredded

    2 tsp rice bran oil

    1 fresh long red chilli, seeded, extra

    1 clove garlic, chopped

    2x200g chicken breast fillets

    65g brown rice

    200g napa cabbage, finely shredded

    1 lime, halved


  • Combine vinegar, water and sugar in a small saucepan over low heat.

    Stir until sugar dissolves, 1 minute.

    Increase heat to high, bring to the boil.

    Boil until syrup thickens, 3 mins.

    Cool for 10 mins.

    Transfer to a bowl; add cucumber, chilli and kaffir lime leaf.

    Cover, refrigerate for an hour.

    Blend oil, extra chilli and garlic in a food processor until smooth.

    Combine with chicken in a bowl.

    Cover, refrigerate for 30 mins.

    Meanwhile, cook rice in a saucepan of boiling water for 35 mins or until just tender; drain.

    Return to pan; cover to keep warm.

    Preheat oven to 200°C.

    Heat a medium ovenproof frying pan over medium-high heat.

    Cook chicken for 2 mins each side or until golden brown.

    Transfer pan to oven; bake for 12 mins or until chicken is cooked through.

    Stand, covered, for 5 mins, then slice chicken breasts.

    Add cabbage to the cucumber mixture; stir to coat.

    Serve sliced chicken with salad, rice and lime.