Black pepper chicken with mixed rice and radish salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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Spicy black pepper chicken goes well with the fresh cucumber and radish in this recipe.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

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4 chicken thigh fillets, cut in half
¼ cup black pepper sauce
2 x 250g packets brown, red and wild rice medley (we used Uncle Ben’s brand), heated
1 cup shredded carrot
1 bunch red radishes, trimmed, scrubbed, sliced
½ cup coriandercilantroX sprigs
2 shallots, sliced
¼ cup sesame soy dressing
1 Lebanese cucumber, finely chopped
2 tablespoons drained pickled ginger
1 tablespoon black sesame seeds

Instructions

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1 Place chicken thighs in a large shallow dish. Add sauce; toss to combine. Heat a chargrill or a barbecue grill over medium-high heat. Spray chicken with oil. Add to grill; cook for 4 minutes each side, or until browned and cooked through. Transfer to a plate. Cover with foil; rest for 5 minutes.

2 Meanwhile, combine the rice, carrot, radish, coriander and the shallots in a large bowl. Add the dressing and toss to combine. Season with cracked pepper.

3 Spoon rice salad onto a large serving platter. Top with chicken, cucumber and ginger. Sprinkle with sesame seeds to serve.

HFG tip

To retain juices in this recipe, use a spatula or tongs to move or flip the chicken without piercing.

Nutrition Info (per serve)

Calories 478 cal

Kilojoules 2009 kJ

Protein 29.3 g

Total fat 16.0 g

Saturated fat 2.9 g

Carbohydrates 50.9 g

Sugar 9.9 g

Dietary fibre 6.0 g

Sodium 1102 mg

Calcium 90 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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