Korean-style barbecue chicken and rice
600g chicken thigh fillets, cut into thick strips
4 tbsp peanut oil
170g red onion, cut into 6 wedges
600g cabbage, chopped
450g long-grain white rice
3 stalks spring onions, cut into long thin strips
120g carrot, cut into long thin strips
2 tsp black sesame seeds
2 tsp white sesame seeds
For sesame chilli sauce, mix:
80ml soy sauce
2 tsp sesame oil
2 tsp sambal oelek
3 cloves garlic, crushed
2 tbsp brown sugar
Pour half the sesame chilli sauce over the chicken in a medium bowl; mix well to coat.
Cover; refrigerate for 30 mins.
Meanwhile, drizzle 1 tbsp of the oil on a heated barbecue flat plate or wok over medium-high heat.
Cook onion and cabbage in two batches, stirring, for 5 mins or until vegetables are just tender.
Transfer to a large bowl.
Drizzle flat plate with another tablespoon of the oil then add undrained chicken; cook, stirring, for 2 mins or until just cooked.
Add remaining sauce and oil, rice, half the onion, then the cabbage mixture; cook, stirring for 10-12 mins or until rice is cooked through.
Serve rice mixture topped with remaining green onion and carrot; sprinkle with sesame seeds.