I love to cook, but on some days, those busy, not-enough-hours-in-it kind of days, I am happy to use every possible shortcut available. Case in point here: barbecue chook and a packet of slaw. Make the sauce, add a bucketload of coriander to the slaw for that sweet heat, and you transform some very bog-standard supermarket ingredients into a speedy, tasty and entirely respectable dinner. I've added a few optional extras to this recipe but you don't need any of them.
½ an organic barbecue chicken, meat shredded
250g store-bought slaw
handful of coriander leaves (optional)
1½ cups cooked quinoa, warm
1½ cups cooked brown rice, warm
2 avocados, hulled and halved
Quick spiced sauce
½ cup soy sauce
2 tbsp gochujang*
1 tbsp American mustard
2 tbsp tomato sauce
1 tbsp freshly grated ginger
3 garlic cloves, crushed
¼ cup maple syrup
sliced spring onion
1. Add the sauce ingredients to a screwtop jar. Screw the lid on tightly and shake vigorously until thoroughly combined.
2. To a frying pan, add the chicken meat and enough sauce to cover and place over low heat. Give it a good stir then let the chicken sit in the sauce to caramelise a little and heat through (about 5 minutes).
3. While this is warming up, begin to assemble your bowls. Add slaw, coriander (if using), some brown rice, some quinoa and half an avocado to each. Fry the eggs in a small frying pan over high heat to get a lovely dark and crispy outer, while the yolk stays soft and warm.
4. Add some chicken to each bowl and gently slide an egg on top. Sprinkle with any or all of the extras and serve warm.
*Gochujang is a fiery Korean paste made with fermented chillies, glutinous rice and soybeans. Here's everything you need to know