Chicken and kimchi bowl

Sticky chicken mince alongside fresh, crisp vegetables makes for a quick, smart dinner. Pep it up with your favourite spicy kimchi, or if you’re like me, you will keep as is and allow all the ingredients to shine.

Ingredients

2 cups	Brown rice
1 Tbsp	Olive oil
500 g	Chicken mince (Main)
2 cloves	Garlic, crushed
1 piece	Ginger, 3cm, grated
2	Spring onions, sliced
¼ cup	Rice wine vinegar
¼ cup	Tamari
1 Tbsp	Honey

Dressing

2 Tbsp	Tahini
1 tsp	Lemon zest
2 Tbsp	Water
1 tsp	Sesame oil
1 Tbsp	Toasted sesame seeds

To serve

1	Carrot, cut into sticks
½	Cucumbers, cut into sticks
1 cup	Kimchi (Main)

Directions

1. Cook the rice in salted water according to packet instructions.
2. For the dressing combine the tahini, zest, water, sesame oil and seeds in a small bowl.
3. Heat the oil in a medium pan. Add the chicken, breaking up and cooking until lightly browned all over. Add the garlic, ginger and spring onion, stirring until softened and fragrant. Stir through the wine vinegar, tamari and honey, cooking until sticky and delicious. Keep warm.
4. To serve, place a cup of rice into each bowl, add the warm chicken, carrots, cucumber, a good spoon of kimchi and drizzle with dressing.