Chicken with a difference
Making your own peanut sauce is so easy, not to mention tasty!
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 myfoodbag.co.nz