
Bang Bang Chicken with Jasmine Rice
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Family Bag on Sunday, January 20, 2019.
This dish most recently appeared in My Family Bag on Sunday, January 20, 2019.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water
Peanut Sauce
- ½ tsp grated ginger
- 1 Tbsp soy sauce
- 3 packs peanut butter
- 1 Tbsp mild sweet chilli sauc
- ½ cup water
Chicken
- 1 pack chicken thighs
Salad
- ½ lettuce
- 1 carrot
- ½ telegraph 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.
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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.
-
Prep salad Thinly slice lettuce; grate carrot; cut cucumber in half lengthways and thinly slice; cut tomato into thin wedges.
Nutritional Information
Energy |
2801 kj 669 kcal |
---|---|
Protein | 37.3g |
Carbohydrate | 49.0g |
Fat | 35.9g |