Crispy Asian Chicken with Edamame & Avocado Salad

Steps

1. Bring a full kettle to the boil. Bring a pot of salted water to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep chicken. Pat chicken dry and dice 2cm. Toss in a bowl with soy sauce.
3. Cook edamame. Cook edamame in boiling water for about 2 minutes, until bright green and tender. Drain and refresh under cold water, drain well.
4. Prep & make salad. Toss salad ingredients in a bowl and season to taste.
5. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Add flour to chicken and toss to coat. Season with pepper. Cook chicken, in batches, for about 8 minutes or until cooked through. Turn often to ensure even cooking. Rest.
6. Serve rice with chicken, salad, Asian sesame sauce and coriander.