KAF­FIR LIME CHICKEN WITH RICE AND IN­DONE­SIAN PEANUT SAUCE

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1 cup bas­mati rice

1 cups water

cup co­conut milk (shake well be­fore open­ing)

Pinch of salt

1 cup frozen, shelled edamame beans, de­frosted

300g skin­less, bone­less chicken breast (cut any large breasts in half length­ways)

2 cups cold water 3 ta­ble­spoons soy sauce 1 tea­spoon sesame oil

1 kaf­fir lime leaf

cup co­conut milk 1 ta­ble­spoon fish sauce 1 tea­spoon soy sauce

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