When you're hankering for Korean fare
Serves 4
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You don’t have to worry about your chicken rice getting too meat-heavy, with handfuls of julienned carrots, green onions and chopped cabbage jumbled into the mix. Sesame chilli sauce delivers an undeniable Korean flair to give your meal that appetising and unique pop of flavour.


  • 600 g chicken thigh fillets, cut into thick straps
  • ¼ cup (60ml) peanut oil
  • 1 medium red onion (170g), cut into 6 wedges
  • ½ small cabbage (600 g), chopped
  • 450 g microwave long-grain white rice (see tips)
  • 3 green onions (scallions), cut into long thin strips
  • 1 medium carrot (120 g), cut into long thin strips (see tips)
  • 2 tsps black sesame seeds, toasted
  • 2 tsps white sesame seeds, toasted (see tips)


  • ⅓ cup (80 ml) soy sauce
  • 2 tsps sesame oil
  • 2 tsps sambal oelek
  • 3 cloves garlic, crushed
  • 2 tbsps brown sugar

Make sesame chilli sauce. Pour half the sauce over the chicken in a medium bowl; mix well to coat. Cover; refrigerate for 30 mins.


Meanwhile, heat 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.


Heat another tablespoon of the oil on the flat plate; add undrained chicken; cook, stirring, for 2 mins or until just cooked. Add remaining sauce and oil, rice, half the green onion, then the cabbage mixture; cook, stirring, for 3 mins or until heated through.


Serve rice mixture topped with remaining green onion and carrot; sprinkle with sesame seeds.



Combine all the ingredients in a small jug.

TIP You can cook 1⅓ cups raw rice, if you prefer. Rice is best cooked a day ahead; spread out on trays to cool, then cover and refrigerate. You can use a julienne peeler to cut the carrot into long thin strips.

Photo: bauersyndication.com.au

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