Hoisin Chicken with Coconut Brown Rice and Mango Slaw

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
3. Pat chicken dry with paper towels and sprinkle with salt. Place on prepared tray and bake for 5 minutes. Spoon or brush hoisin sauce over chicken to coat and continue to cook for a further 8–10 minutes (depending on thickness), until just cooked through. Remove from oven, cover and rest for 5 minutes before slicing.
4. While chicken is cooking, prepare slaw; combine all dressing ingredients in a large bowl and mix well; drain mango and thinly slice; finely slice cabbage until you have 3–4 cups worth; peel carrots and cut into thin matchsticks or grate; finely slice spring onions. Combine all with dressing and mix well. Alternatively for fussy kids leave each slaw ingredient separate and serve plain.
5. Divide coconut rice between plates and top with chicken. Serve mango slaw on the side. Garnish with spring onions (green part), if desired.