Kimchi Cucumber Salad with Soy Chicken and RiceServes 2
Mains

Kimchi Cucumber Salad with Soy Chicken and Rice

Serves 2

6 Plant Points

This dish combines savoury soy-marinated chicken with a refreshing kimchi cucumber salad and fluffy jasmine rice, creating a perfect balance of flavours and textures. The chicken is marinated in a tangy blend of lime, tamari, fish sauce, and sesame oil, while the cucumber salad offers a crisp, spicy contrast with kimchi, sesame oil, and chili flakes. Served together, it's a delicious fusion of sweet, spicy, and umami flavours.


Ingredients:

  • For the Kimchi Cucumber Salad:

    • 1/2 cucumber, sliced

    • 50g kimchi, chopped

    • 1 tbsp sesame oil

    • 2 tbsp tamari (or soy sauce)

    • 1 tbsp rice vinegar

    • ½ tsp chili flakes (adjust to taste)

    For the Soy Chicken:

    • 4 chicken thighs, boneless and skinless

    • 2 tbsp tamari (or soy sauce)

    • 1 tbsp fish sauce

    • 1 tbsp sesame oil

    • 1 tbsp maple syrup

    • 1 tbsp fresh ginger, minced

    • 2 cloves garlic, minced

    • Juice of 1 lime

    • 6 spring onions, quartered

    For the Rice:

    • 1 cup jasmine rice

    • 2 cups water

Method:

  1. Prepare the Jasmine Rice:

    1. Rinse the rice under cold water until the water runs clear.

    2. In a medium saucepan, add the rice and water. Bring to a boil over medium heat.

    3. Once it boils, reduce the heat to low, cover, and simmer for 10 minutes.

    4. Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

  2. Make the Kimchi Cucumber Salad:

    1. In a large bowl, combine the sliced cucumber and chopped kimchi.

    2. In a small bowl, whisk together the sesame oil, tamari, rice vinegar, and chilli flakes.

    3. Pour the dressing over the cucumber and kimchi mixture. Toss to combine.

    4. Set aside to let the flavours meld.

  3. Cook the Soy Chicken:

    • In a bowl, whisk together the tamari, fish sauce, sesame oil, maple syrup, ginger, garlic, and lime juice.

    • Add the chicken and marinate for at least 10-15 minutes (or longer if you have time).

    • Preheat the oven to 180C and add the chicken to a roasting tin with the spring onions on top.

    • Roast for 25 mins. Allow to rest for 10 mins before serving.

    4. Assemble and Serve:

    • Serve the jasmine rice in bowls.

    • Top with the soy chicken and garnish with more spring onions.

    • Serve alongside the kimchi cucumber salad.