Kaffir Lime Chicken with Rice and Indonesian Peanut Sauce

Kaffir Lime Chicken with Rice and Indonesian Peanut Sauce

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 24, 2016.
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Poaching is a very simple and healthy method for cooking chicken

Ingredients

COCONUT RICE

  • 1 cup basmati rice
  • 1 1/4 cup water
  • 1/4 cup coconut milk (shake well before opening)
  • Pinch of salt
  • 1 cup shelled edamame beans, defrosted

KAFFIR LIME POACHED CHICKEN

  • 300g chicken breast (cut any large breasts in half lengthways)
  • 2 1/2 cups cold water
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 kaffir lime leaf

INDONESIAN PEANUT SAUCE

  • 1/2 cup coconut milk
  • 3 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1 sachet peanut butter
  • 1 teaspoon finely grated ginger
  • 1 tablespoon sweet chilli sauce

TO SERVE

  • 3 radishes
  • 20g whole roasted peanuts
  • 100g mung bean sprouts
  • 1/4 cup picked coriander leaves
  • 1 lime, cut in half

Steps

  1. Combine all coconut rice ingredients (including beans) 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 at any time during cooking.
  2. Place all poached chicken ingredients in a medium pot, cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes. The residual heat will cook chicken through.
  3. Add all Indonesian peanut sauce ingredients to a small pot on medium-low heat, cook for about 5 minutes, whisking until smooth. When rice has finished steaming, fluff up grains with a fork and gently fold edamame beans back through.
  4. When cool enough to handle, roughly shred chicken using two forks to pull apart. Thinly slice radishes and roughly chop peanuts.
  5. Spoon ¾ cup of rice into plates. Top with kaffir lime poached chicken, mung bean sprouts, radish and drizzle with Indonesian peanut sauce. Sprinkle over coriander and chopped peanuts. Serve lime on the side for squeezing.

Nutritional Information

Energy 2753 kj
658 kcal
Protein 47.3g
Carbohydrate 59.8g
Fat 24.1g