This was one of the best dishes I’ve ever had to cook and eat alone. I served this on top of kimchi-flavored fried rice.
chicken breast fillet
handful of mint leaves, finely chopped
handful of cilantro, finely chopped
half a cucumber, cut through center and thinly sliced
handful of snap peas, blanched
2 stalks of scallions, sliced diagonally
2 tbsps rice wine
1 tbsp soy sauce
1 tbsp lemon juice
2 tbsps sweet chili sauce
1. Coat chicken fillets with salt and pepper. Cover and refrigerate until ready to cook.
2. Combine mint leaves, cilantro, cucumber, snap peas and scallions in a bowl. Season with salt and pepper.
3. Heat a frying pan and add olive oil. When oil is hot, fry chicken until cooked through, about 8 minutes per side. Remove from pan and allow to cool. Set aside. When cool, slice the chicken diagonally and toss with the vegetables.
4. For the dressing, combine rice wine, soy sauce, lemon juice and sweet chili sauce. Pour over the chicken and the vegetables and toss until well coated.
Kimchi for kimchi-flavored fried rice