Sesame Honey Chicken with Coconut Rice, Stir-Fried Vegetables and Peanut Sauce

Sesame Honey Chicken with Coconut Rice, Stir-Fried Vegetables and Peanut Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 10, 2016.
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An Asian inspired dish, with your own homemade peanut sauce!

Ingredients

COCONUT RICE

  • 1 1/2 cups basmati rice
  • 2 cups water
  • 1/4 cup coconut cream, shake well before opening
  • 1/2 teaspoon salt

SESAME HONEY CHICKEN

  • 550g chicken thighs
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon runny honey

PEANUT SAUCE

  • 30g smooth peanut butter
  • 1/2 cup coconut cream
  • 2 teaspoons mild sweet chilli sauce
  • 3 teaspoons soy sauce

STIR-FRIED VEGETABLES

  • 1/2 cabbage, sliced 1cm until you have 3–4 cups worth
  • 1 carrot, cut in half lengthways and thinly sliced on an angle
  • 2 baby bok choy, cut in half lengthways and thinly sliced
  • 2 tablespoons water

TO SERVE

  • 40g chopped, roasted cashew nuts
  • 1 tablespoon roughly chopped coriander leaves and stalks

Steps

  1. Combine rice, water, coconut cream and salt 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 during cooking.
  2. Pat chicken dry with paper towels. Add to a medium bowl with all remaining sesame honey chicken ingredients and mix well to coat. Set aside.
  3. In a small pot, combine all peanut sauce ingredients and cook on medium heat. Gently heat, whisking until smooth and warmed through, about 1–2 minutes. Cover and keep warm.
  4. Heat a drizzle of olive oil in a large fry-pan or wok on lowmedium heat. Cook chicken for about 5 minutes each side, or until just cooked through. Remove from pan/wok, cover in foil and set aside to rest. If chicken starts to brown too quickly, add a tablespoon of water to pan/wok.
  5. Return pan/wok to high heat, add vegetables and water and stir-fry, stirring often, for 5 minutes or until vegetables are just tender.
  6. spoon ¾ cup cooked rice per person onto each plate, top with vegetables, sesame honey chicken and spoon over peanut sauce. Sprinkle over cashew nuts and garnish with coriander.

Nutritional Information

Energy 2262 kj
541 kcal
Protein 34.2g
Carbohydrate 48.6g
Fat 22.5g