Chilli chicken with pickled cabbage salad
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.