Sesame Chicken with Orange and Brown Rice Salad

Steps

1. a full kettle to the boil. Preheat BBQ hot plate to medium (if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil with a tight fitting lid. As soon as it boils, reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Add boiling water to a small pot (with lid on) and bring to the boil. Add peas and cook for 1 minute then drain and refresh under cold water. Set aside. Pat chicken dry with paper towels and season with salt and pepper. Toss chicken with sesame seeds in a bowl, pressing sesame seeds onto chicken to coat.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook sesame chicken in two batches for 2–3 minutes each side, or until cooked through. Wipe out pan between batches. Set aside, covered with foil, to rest for 2–3 minutes.
5. While chicken cooks, trim and discard bok choy end then thinly slice; grate carrot; peel orange with a sharp knife and dice flesh 2cm. Place all in a large bowl, along with drained peas and set aside.
6. Add cooked rice to bowl with salad veggies and first measure of orange and sesame sauce. Toss well and season to taste with salt and pepper. Slice chicken thickly against the grain.
7. divide orange and brown rice salad between bowls and top with sesame chicken, a sprinkle of coriander (if using) and a drizzle of remaining orange and sesame dressing.