Chicken Satay with Rice and Sesame Salad

Steps

1. Combine rice, water and a pinch of 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 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 and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 5–6 minutes each side, until cooked through.
3. Add soy sauce and sesame oil to pan with chicken and cook for a further 1 minute, until chicken is coated. Remove from pan and set aside, covered with foil, to rest for about 5 minutes. Roughly chop chicken and set aside.
4. While chicken is cooking, prepare the salad. Finely shred lettuce; grate carrot; dice cucumber 1cm. Add all to a large bowl with remaining sesame salad ingredients and toss to combine. Season with salt and pepper.
5. Combine all satay sauce ingredients in a small pot on low heat and whisk until smooth. Bring to a simmer then cook for 2–3 minutes, until thickened slightly.
6. Spoon ¾ cup of cooked rice onto each plate. Top with chicken and satay sauce and serve sesame salad on the side.