*new* Sticky chicken rice bowls
Prep time 10 minutes
Cooking time – 20 minutes
For the rice;
6 spring onions chopped (90g)
1 tbsp coconut oil/olive oil
200g Jasmine rice
400ml coconut light milk
salt and pepper
For the dressing;
1 tbsp maple syrup
1 tsp brown rice miso
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp toasted sesame oil
2 chicken breasts (Skin off)
1 tbsp olive oil
To serve; 2 tbsp crushed roasted peanuts, handful coriander/mint, 1 spring onion sliced
To make the rice; fry the spring onion in a large pan with the oil.
Now add the rice, coconut milk and water.
Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes).
Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes.
Season to taste.
For the dressing, add all the ingredients to a jar and mix to combine
To cook the chicken; pre heat oven to 180°C.
Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes.
Transfer the chicken to a large baking tray and spoon over the dressing.
Bake for 5 minutes until they are bubbling.
To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes.
Cooks tip – you can swap the chicken for salmon, tofu or aubergine.