Spicy Chicken and Cheesy Corn Bowl

• 200 g raw Chicken breast (7.1 oz raw)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 1 g Garlic powder (⅓ tsp)
• 5 g Olive oil (1 tsp)
• 90 g raw Corn kernels, frozen or canned (3.2 oz raw)
• 15 g Sriracha-style chili sauce (0.5 oz)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Carrot (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)
• 30 g Reduced-fat cheddar, grated (1.1 oz)

You'll need: Large frying pan with a lid, Spatula, Cutting board and knife.

Method

1. Season the chicken and chop the salad

   Cut the chicken into 2 cm (¾ inch) cubes and toss with the salt, pepper and garlic powder. Then scrub the board, knife and your hands with soap before you touch anything else. Shred the romaine, slice the cucumber, dice the carrot and thinly slice the red onion.

   Cubes of the same size finish at the same time. Cut the thick end smaller.

2. Cook the chicken and corn

   Heat the oil in the pan over medium-high heat. Cook the chicken for 6–7 minutes, turning, until golden and 74°C (165°F) inside. Add the corn and cook for 2 minutes, then stir in the chili sauce for the last minute until everything is coated and glossy.

   Add the chili sauce last. Its sugar scorches quickly in a hot pan.

3. Build the bowl and melt the cheese

   Pile the salad in a bowl. Spoon the hot chicken and corn over it and cover with the cheddar. Leave it for 2 minutes so the cheese melts into the corn.

   Cover the bowl with a plate while it stands. The trapped steam melts the cheese evenly.

Swaps

• Chicken breast → Lean ground turkey (93%)Cooks in 6–8 minutes. Make sure it reaches 74°C (165°F).
• Reduced-fat cheddar → MozzarellaMelts stretchier and tastes milder, the way it does in Korean corn cheese.