Ingredients
Kimchi chicken and beans
For the bowls
Method
1.Place kimchi and sugar in a food processor and blitz until finely chopped. Divide mixture between 2 bowls. Add chicken to 1 bowl; toss to coat. Cover and refrigerate for 30 minutes to marinate.
2.Meanwhile, place brown rice, the water and a pinch of salt in a pot over high heat. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat for 20 minutes. Turn off heat and leave to steam, lid still on, for 10 minutes.
3.Heat half the sesame oil in a non-stick frying pan over medium-high heat. Cook chicken for 5-6 minutes on each side, or until browned and cooked through. Set aside and wipe pan clean.
4.Add remaining oil to pan and cook beans for 5 minutes or until blistered and tender. Add rest of kimchi mixture and cook for 2 minutes or until mixture has thickened and beans are coated.
5.Meanwhile, place snowpeas in a bowl and pour over boiling water. Leave for 2 minutes, drain and refresh under cold water. Thinly slice lengthwise.
6.Slice chicken to serve. Divide rice, chicken and beans between bowls and top with snowpeas, mango, avocado, nori and sesame seeds.
*Check label if eating gluten free.
Note
