Warm Bang Bang Chicken with Rice

Steps

1. Combine rice, water, sesame oil 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, reduce to lowest heat and 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 and place in a medium pot with water, soy sauce and sesame oil. Cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes.
3. Heat a small, dry pot on low-medium heat. Cook sesame seeds, stirring often, for 1–2 minutes, until golden and fragrant. Remove from pot and set aside. Reserve pot.
4. Using reserved pot, combine all satay sauce ingredients, mix until smooth then leave to simmer on low heat, until sauce has thickened slightly.
5. Prepare veggies. Trim end of bok choy 1cm, rinse and thinly slice; grate carrot or cut into matchsticks; cut cucumber into sticks about 1 x 5cm. When chicken is cooked and cool enough to handle, roughly shred chicken using two forks.
6. To serve, place all veggies on a large sharing plate. Top with shredded chicken, spoon over satay sauce and garnish with toasted sesame seeds. Serve rice on the side.