Sticky Marinated Nikkei Chicken with Japanese Rice, Broccoli, Radish & Toasted Cashews
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Destination: Peru. Nikkei cuisine is unique to Peru and combines traditional Peruvian ingredients (like aji) with Japanese culinary elements brought to Peru during an immigration wave from the late 19th century. Nikkei often merges ingredients like soy and yuzu with South American staples like aji peppers and yucca to create entirely new culinary delights.
Serves 2 · 15 mins + prep
In your box
- 2 ATLAS marinated chicken maryland fillets
- 1 Japanese rice sachet
- 1 toasted cashew sachet
- 2 broccoli
- 1 red radish bunch
- 1 spring onion bunch*
*Spring onion is split across other dishes — read each recipe carefully. Our Gluten Free Travellers will receive gluten free marinated chicken, so please disregard wheat and gluten allergens.
From your pantry
Cooking oil, salt, rice wine vinegar / white wine vinegar
Equipment
2 saucepans, frying pan, strainer, sieve, mandoline (optional)
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Bring two saucepans of water to the boil. Wash the vegetables. Thinly slice the radish and one spring onion per two people. Cut half of the broccoli into small florets and thinly shave the other half (including the stem).
2. Marinate the broccoli florets. Add the broccoli florets to the marinated chicken and toss to coat.
3. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from heat, strain and return to the saucepan, lid on, until required.
4. Cook the chicken. Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the chicken, skin side down, with the broccoli florets and cook for 5 minutes or until the skin is crisp and browned. Place a weight over the top, such as a plate, to ensure an even cook. Flip the chicken and continue cooking for about 6 minutes or until the chicken is cooked through and the broccoli is vibrant, slightly charred and sticky. Set aside to rest the chicken.
5. Blanch the broccoli. Get a bowl of iced water and a strainer or sieve ready. Add the thinly shaved broccoli to the boiling water for 30–60 seconds or until vibrant green. Strain immediately and add to the iced water to refresh and stop the cooking process. Once cool, strain from the iced water.
6. Mix the radish salad. Combine the shaved blanched broccoli with the radish and half of the spring onion. Season to taste with a pinch of salt and a dash of rice wine vinegar (or white wine vinegar).
To serve
Divide the rice between serving plates. Top with the chicken and broccoli. Serve with the radish and broccoli salad, and sprinkle with toasted cashews and the remaining spring onion.
Wanna wing it?
- Add cucumber to the radish salad
- Add fresh chilli to the chicken for extra heat
- Season the salad with a splash of yuzu or lime
Allergens: onion, garlic, nuts (cashews), soy, gluten, wheat, mild chilli.