500 g chicken breast strips
100 g packet bulgogi marinade
2 tbsp extra virgin olive oil
3 x 250 g microwave jasmine rice, to serve (optional)
2 tsp sesame oil
3 tsp black sesame seeds
½ Lebanese cucumber, deseeded, thinly sliced
½ avocado, thinly sliced
½ cup pickled ginger
1 yaki nori sheet, very finely shredded
½ cup sorrel leaves, or mixed lettuce leaves, to garnish
thinly sliced red onion, to garnish
finely chopped red chilli, to garnish
2 limes, cut into wedges
- Put chicken and marinade in a large bowl and toss to coat.
- Heat 2 tsp of the oil in a large nonstick frying pan over a high heat. Add chicken. Cook, stirring occasionally, for 6 minutes or until cooked through. Remove from pan. Set aside, covered loosely with foil. Clean pan.
- Put same pan over a high heat with remaining olive oil. Add rice, soy, sesame oil and seeds. Cook, stirring occasionally, for 4 minutes or until hot and liquid is absorbed.
- Put rice in serving bowls. Top with chicken, cucumber, avocado, ginger, nori, sorrel, onion and chilli. Serve with lime and soy, if using.