Bang Bang Chicken Salad with Rice

Steps

1. BBQ hot plate or grill to medium to high (if using).
2. Combine rice, water, sesame oil and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Heat a small, dry, pot on medium heat. Toast sesame seeds for about 1 minute, or until lightly golden, stirring regularly. Remove from pot and set aside. Using the same pot, combine all satay sauce ingredients (except chicken). Bring to a simmer and mix until smooth. Reduce heat to low, simmer until sauce has thickened slightly, stirring often, about 7 minutes.
4. While sauce is simmering, heat a drizzle of oil in a large fry-pan on medium to high heat. Pat chicken dry with paper towels, season with salt and cook for 4–5 minutes each side (depending on thickness), or until golden and cooked through. Alternatively, use BBQ hot plate or grill. Remove from pan/BBQ and cover with foil to rest for 2–3 minutes then roughly dice 2–3cm.
5. While chicken is cooking, finely slice lettuce and spring onions (reserve green part from one spring onion for garnish); peel and grate carrot; slice cucumber in half lengthways and thinly slice; cut cherry tomatoes in half.
6. Spoon ¾ cup cooked rice per person onto each plate. Place lettuce, spring onions (if using), carrot, cucumber, cherry tomatoes and mung bean sprouts on a large platter. Top with chicken and drizzle over satay sauce. Garnish with reserved spring onion, sesame seeds and coriander (if using).