Dinner With Meg

Perfect for: a quick midweek dinner, a speedy meal that packs loads of flavour, adding something unique to your meal rotation.

This is easily one of my favourite meals at the moment.

I absolutely love the contrast in colour and flavour, and it comes together so easily it almost feels a bit like cheating to call it cooking…

Ingredients

CHICKEN

• 2 chicken breasts, butterflied
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chilli oil
• 1 tbsp honey
• Juice of ½ lime (reserve remaining lime for later)

BROTH

• 1½ tbsp gochujang
• 1 tbsp vegetable oil
• ½ onion, sliced
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 500ml chicken stock
• 200ml coconut milk
• 1 tbsp honey

TO SERVE

• Microwave rice 
• Remaining ½ lime, cut into wedges
• Fresh coriander
• Sliced fresh chillies
• Optional: spring onion, sesame seeds

Method

1. Mix all chicken ingredients in a bowl. 
2. Marinate in the fridge for at least 2 hours (or up to all day). If short on time, set aside while you make the broth.
3. Heat vegetable oil in a pan over medium heat. 
4. Sauté the onion and red pepper until soft and lightly golden.
5. Add garlic and cook for 1–2 minutes until fragrant.
6. Stir in gochujang and cook for 2 minutes to deepen the flavour.
7. Add stock, coconut milk, and honey. Simmer gently.
8. Heat a griddle pan over high heat.
9. Cook chicken until sticky and caramelised on one side, pressing down briefly for colour.
10. Flip and cook the other side. When nearly done, add any remaining marinade and quickly glaze both sides.
11. Rest for a couple of minutes on a chopping board, then slice.
12. Remove the broth from the heat and squeeze in fresh lime juice to taste just before serving to keep the broth bright. You can also stir through a little chopped coriander here if you like.
13. Add rice to bowls, ladle over the broth, top with sliced chicken, and finish with chillies, coriander, and extra lime wedges.