Bang Bang Chicken Salad with Rice

Bang Bang Chicken Salad with Rice

Ready in 25 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 1, 2016.

A quick and easy, but scrumptious meal.


Ingredients

RICE

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups water •
  • 1/4 teaspoon sesame oil •

CHICKEN

  • 450g chicken breasts
  • 3 cups cold water •
  • 3 tablespoons soy sauce •
  • 1 teaspoon sesame oil •

SATAY SAUCE

  • 1/2 teaspoon finely grated ginger
  • 1 tablespoon soy sauce •
  • 1/4 cup smooth peanut butter
  • 1 tablespoon mild sweet chilli sauce •
  • 1 tablespoon runny honey •
  • 1/2 cup water •

TO SERVE

  • 1 tablespoon sesame seeds
  • 1 baby cos lettuce
  • 2–3 spring onions (optional, adults)
  • 1 carrot
  • 1/2 telegraph cucumber
  • 1/2 punnet cherry tomatoes
  • 2 handfuls mung bean sprouts
  • 2 tablespoons picked coriander leaves (optional, adults)

Steps

  1. 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, reduce to lowest heat and cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Pat chicken dry with paper towels. Place in a pot with water, soy sauce and sesame oil. Cover with lid and bring to a gentle boil. As soon as it has come to the boil, turn off heat and leave, covered, for 15ƒ minutes, until cooked through. The residual heat will cook chicken.
  3. Heat a dry pot on medium heat. Toast sesame seeds for about 1 minute, or until lightly golden, stirring regularly. Remove from pot and set aside.
  4. Using same pot, combine all satay sauce ingredients. Bring to a simmer and mix until smooth. Reduce heat to low, simmer until sauce has thickened slightly, stirring often, about ‚7 minutes.
  5. 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; roughly shred cooked chicken using two forks.
  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).

Nutritional Information

Energy 1913 kj
457 kcal
Protein 30.6g
Carbohydrate 51.3g
Fat 14.0g