Bang Bang Chicken Salad With Rice

Steps

1. BBQ hot plate to medium-high (if using)
2. Combine rice, water, sesame oil and a pinch of salt in a 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Heat a dry pot on medium heat. Toast sesame seeds for about 1 minute, until golden, stirring regularly. Remove from pot and set aside
4. Using same pot, combine all satay sauce ingredients (except chicken). Bring to a simmer and mix until smooth. Reduce heat to low and simmer until sauce has thickened slightly, stirring often, about 7 minutes.
5. Heat a drizzle of oil in a pan on medium-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. Remove from pan and cover with foil to rest for 2–3 minutes. Dice 2–3cm.
6. 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.
7. Spoon ¾ cup cooked rice per person onto plates. 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).