Japanese Ginger Chicken with Edamame Salad

Steps

1. Before you start. Bring a full kettle of water to the boil.
2. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a bowl with soy sauce and sesame oil. Set aside to marinate.
3. 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.
4. Cook edamame. Add edamame beans and a pinch of salt to a heat-proof bowl, cover with boiling water, cover and leave to cook for about 2 minutes, until bright green and tender. Drain and refresh under cold water.
5. Prep salad. Prep cucumber and carrot. Place all salad ingredients in bowl with cooked edamame and toss to combine.
6. Cook chicken. Heat oil in a fry-pan (preferably non-stick) on medium-high heat. Add Japanese ginger spices to bowl with chicken and toss to coat. Cook chicken for 3-5 minutes on each side, until cooked through and golden. Rest and season to taste with salt.
7. Serve. Rice topped with salad, chicken, remaining miso dressing and peanuts.