Crumbed Chicken with Asian Brown Rice Salad

Steps

1. Bring a small pot of salted water to the boil. Preheat BBQ hot plate to medium (if using). Prepare your rice salad vegetables.Place 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 15 minutes. Turn off heat and leave to steam for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rest of the meal. Pat chicken dry with paper towels. Place flour and salt in a bowl, whisk egg with milk in a second bowl, and place panko breadcrumbs in a third bowl. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
3. Heat half the oil in a large fry-pan on medium heat. Cook crumbed chicken, in batches, for 4–5 minutes each side (depending on thickness), until golden and cooked through. Wipe out pan between batches and add remaining oil to pan, as required. Set aside to rest. In a small bowl, mix all dressing ingredients together.
4. Cook corn in pot of boiling water for about 1 minute then drain.
5. Add capsicum, drained corn and bok choy to a large bowl. Fluff up cooked rice with a fork and toss in bowl with vegetables, along with dressing just before serving. Slice chicken thickly.
6. To serve, divide Asian brown rice salad and crumbed chicken between plates. Drizzle over Asian BBQ sauce.