Sesame Honey Chicken with Coconut Rice and Peanut Sauce

Sesame Honey Chicken with Coconut Rice and Peanut Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, December 11, 2016.
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Use BBQ hot plate to cook chicken and veggies, if desired, following cooking instructions as per in fry-pan.

Ingredients

COCONUT RICE

  • 1 1/2 cups basmati rice
  • 2 cups water
  • 1/4 cup coconut milk (shake well before opening)
  • 1/2 teaspoon salt

SESAME HONEY CHICKEN

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

PEANUT SAUCE

  • 2 sachets peanut butter
  • 1 cup coconut milk
  • 4 teaspoons GF mild sweet chilli sauce
  • 2 1/2 tablespoons GF soy sauce

STIR-FRIED VEGGIES

  • 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, ends trimmed 1cm, cut in half lengthways and thinly sliced
  • 2 tablespoons water

TO SERVE

  • 40g GF roasted cashew nuts, chopped

Steps

  1. Combine rice, water, coconut milk 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, along 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 for 1–2 minutes, whisking, until smooth and warmed through. 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 veggies and water and stirfry for about 5 minutes, stirring often, until veggies are just tender.
  6. Spoon ¾ cup cooked rice per person onto each plate, top with sesame honey chicken and stir-fried veggies. Spoon over peanut sauce and sprinkle over cashew nuts.

Nutritional Information

Energy 2890 kj
691 kcal
Protein 33.8g
Carbohydrate 47.3g
Fat 40.6g