Korean-style barbecued chicken rice

Step 1

Make sesame chilli sauce. Pour half the sauce over the chicken in a medium bowl; mix well to coat. Cover; refrigerate for 30 minutes.

Step 2

Meanwhile, heat 1 tablespoon of the oil on a heated barbecue flat plate or wok over medium-high heat. Cook onion and cabbage, in two batches, stirring, for 5 minutes or until vegetables are just tender. Transfer to a large bowl.

Step 3

Heat another tablespoon of the oil on the flat plate; add undrained chicken; cook, stirring, for 2 minutes or until just cooked. Add remaining sauce and oil, rice, half the green onion, then the cabbage mixture; cook, stirring, for 3 minutes or until heated through.

Step 4

Serve rice mixture topped with remaining green onion and carrot; sprinkle with sesame seeds.

Step 5

Combine all the ingredients in a small jug.