Bang Bang Chicken with Jasmine Rice
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 20, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 20, 2019.
Ingredients
Sesame Rice
- 1 cup jasmine rice
- 1½ cups water
Peanut Sauce
- ½ tsp grated ginger
- ½ Tbsp soy sauce
- 2 packs peanut butter
- ½ Tbsp sweet chilli sauce
- 1/3 cup water
Chicken
- 1 pack chicken breasts
To Serve
- 1 pack sesame seeds
- ½ lettuce
- 1 carrot
- ½ telegraph cucumber
- ½ pack cherry tomatoes
- ½ pack mung bean sprouts
Steps
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Cook rice Combine rice, first measure of water and ½ tsp of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more 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. Bring to a simmer and mix, until smooth. Reduce heat to low and simmer until sauce has thickened slightly, stirring often, for about 7 minutes.
-
Cook chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Dice 2cm, then toss through any resting juices.
-
Prep salad Thinly slice lettuce; grate carrot; cut cucumber in half lengthways and thinly slice; cut cherry tomatoes in half. Place on a platter, along with mung bean sprouts, chicken and peanut sauce.
Nutritional Information
Energy |
2360 kj 564 kcal |
---|---|
Protein | 28.3g |
Carbohydrate | 49.1g |
Fat | 27.9g |