Bang Bang Chicken with Jasmine Rice
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 20, 2019.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water
Peanut Sauce
- ½ tsp grated ginger
- 1 Tbsp GF soy sauce
- 3 packs peanut butter
- 1 Tbsp mild sweet chilli sauce
- ½ cup water
Chicken
- 1 pack chicken thighs
Salad
- ½ lettuce
- 1 carrot
- 1 Lebanese cucumber
- 1 tomato
- 1 pack mung bean sprouts
To Serve
- 1 pack sesame seeds
Steps
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Cook rice Combine rice, first measure of water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
-
Toast sesame seeds Heat a dry pot on medium heat. Toast sesame seeds for about 1 minute, stirring regularly, until golden. Remove from pot and set aside.
-
Make peanut sauce Using same pot, combine all peanut sauce ingredients and bring to a simmer. Mix until smooth. Reduce heat to low and simmer until sauce has thickened slightly, stirring often, for about 7 minutes.
-
Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry and season. Cook for about 6 minutes each side (depending on thickness), or until golden and cooked through. Remove from pan and cover, to rest for a few minutes. Dice 2-3cm, then toss through any resting juices. Toast
-
Prep salad Thinly slice lettuce; grate carrot; cut cucumber in half lengthways and thinly slice; cut tomato into thin wedges.
Nutritional Information
Energy |
2702 kj 646 kcal |
---|---|
Protein | 35.1g |
Carbohydrate | 49.0g |
Fat | 34.1g |