Honey Soy Chicken with Sesame Salad and Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a small 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 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, prepare rest of the meal. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
3. Place chicken and honey soy dressing into a small bowl, toss to coat and place in fridge to marinate for at least 5-10 minutes. While chicken marinates, prepare sesame salad. Very thinly slice cucumber, courgette, lettuce and pickled ginger.
4. Add to a medium bowl, along with all remaining sesame salad ingredients and toss to combine. Season to taste with salt and pepper. Heat a drizzle of oil in a medium fry-pan on medium heat. Remove chicken from marinade, shaking off any excess. Reserve marinade.
5. Add chicken to pan and cook for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes. Remove pan from heat, add marinade and cook for 1 minute, until sauce bubbles and starts to thicken.
6. divide brown rice and sesame salad between plates and top with honey soy chicken. Drizzle over marinade and sprinkle micro coriander leaves over the top.