Warm Bang Bang Chicken Salad with Sesame Rice

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 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 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. Heat a small, dry, pot on low to medium heat. Toast sesame seeds, stirring often, for 1–2 minutes until lightly golden. Remove from pot and set aside. Using same pot, combine all satay sauce ingredients, mix until smooth then leave to simmer on low heat until sauce has thickened slightly.
4. Prepare veggies. Finely shred lettuce; thinly slice spring onions (reserve green part to garnish); peel carrots; cut carrots and cucumber into sticks (about 1 x 5cm).
5. When chicken has finished cooking and is cool enough to handle, roughly shred using two forks.
6. Place lettuce on a large sharing plate then top with remaining veggies. Top with shredded chicken, spoon over satay sauce and garnish with green part of spring onion (if using), sesame seeds and coriander (if using). Serve sesame rice on the side.