Korean-style barbecue chicken and rice

Prep 0 h : 35 m
Cook 0 h : 30 m


  • 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.