Chicken with a dif­fer­ence

Mak­ing your own peanut sauce is so easy, not to men­tion tasty!

Central Leader - - WHAT’S ON -

30g smooth peanut but­ter 1 tea­spoon finely grated gin­ger 1 ta­ble­spoon sweet chilli sauce

3 radishes

2 ta­ble­spoons chopped roasted peanuts

100g mung bean sprouts

cup picked co­rian­der leaves 1 lime, cut in half

Com­bine all co­conut rice in­gre­di­ents (in­clud­ing edamame beans) in a small pot and bring to the boil. As soon as it boils, 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 at any time dur­ing cook­ing.

Place all kaf­fir lime chicken in­gre­di­ents in a medium pot, 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. The resid­ual heat will cook chicken through.

Add all In­done­sian peanut sauce in­gre­di­ents to a small pot on low-medium heat and cook for about 5 min­utes, whisk­ing un­til smooth.

When rice has fin­ished steam­ing, fluff up grains with a fork and gen­tly fold to mix edamame beans that have risen to the top back through.

When cool enough to han­dle, roughly shred chicken us­ing two forks. Thinly slice radishes.

spoon cup of cooked co­conut rice onto plates.

Top with kaf­fir lime chicken, mung bean sprouts, radishes and driz­zle with In­done­sian peanut sauce. Sprin­kle over co­rian­der and peanuts.

Serve lime on the side for squeez­ing.

Recipe cour­tesy of my­food­


Kaf­fir lime chicken with rice and In­done­sian peanut sauce.

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