1tbsp gochujang or sweet chilli sauce
1 large or 2 small bone-in chicken thighs (total 125g)
Large chunk cucumber, peeled into ribbons
1 small carrot, peeled into ribbons
80g white cabbage, finely shredded
1tbsp cider vinegar or rice wine vinegar
1tsp agave nectar
1tsp reduced-salt soy sauce
125g ready to heat brown rice
Fresh chilli and spring onions, sliced, to garnish (optional)
- Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with non-stick baking paper. Add a little water to the gochujang or sweet chilli sauce to thin it, then rub all over the chicken and transfer to the baking tray. Bake for 30 min or until the chicken is cooked through.
- Put the cucumber, carrot and cabbage in a large bowl. Combine the vinegar, agave nectar and soy sauce in a small bowl, then pour over the vegetables, mixing well to coat them. Set aside.
- Heat the rice according to the pack instructions, then serve with the chicken and salad, garnished with the chilli and spring onions, if using.