BANG BANG CHICKEN RICE

SERVES 4 HANDS-ON TIME 20 MIN­UTES COOK­ING TIME 20 MIN­UTES, PLUS RICE COOK­ING TIME

Prevention (Australia) - - Food Simple Meals -

3 gluten-free, chicken stock cubes, dis­solved in 2 cups

(500 ml) boil­ing wa­ter

1 star anise

1 tea­spoon Sichuan pep­per­corns

1cm piece gin­ger, crushed

400g chicken breast fil­lets

150g green beans, trimmed

2 Le­banese cu­cum­bers, cut

into thin ba­tons

1 car­rot, cut into thin ba­tons

1 pale in­ner stalk cel­ery, cut

into thin ba­tons

½ ice­berg let­tuce or ½ Chi­nese

cab­bage, shred­ded

2 cups cooked bas­mati rice

2 spring onions (green tops only),

finely chopped

CASHEW TAHINI DRESS­ING

1 tea­spoon gar­lic-in­fused olive oil 2 ta­ble­spoons un­salted cashew but­ter 1 tea­spoon tahini

1–2 tea­spoons lime juice, or to taste

1 ½–2 ta­ble­spoons boil­ing wa­ter 2 tea­spoons tamari (gluten-free soy sauce) 1. Place the stock, star anise, Sichuan pep­per­corns and gin­ger in a small heavy-based saucepan and bring to the boil over high heat. Add the chicken and a lit­tle wa­ter if nec­es­sary to en­sure it is cov­ered, then re­turn to a sim­mer.

2. Re­duce the heat to low–medium and sim­mer for 12 min­utes or un­til the chicken is cooked through. Re­move from the heat, cover and leave to rest in the poach­ing liq­uid while you pre­pare the salad.

3. Cook the green beans in a saucepan of sim­mer­ing wa­ter for 3 min­utes or un­til ten­der but still crisp, then drain and set aside.

4. To make the dress­ing, place all the in­gre­di­ents to­gether in a small bowl and stir un­til smooth and well com­bined. Set aside un­til re­quired.

Cut the chicken into thick slices or shred into bite-sized pieces, us­ing 2 forks; dis­card the cook­ing liq­uid.

5. Place the green beans, cu­cum­ber, car­rot, cel­ery and let­tuce or cab­bage in a bowl and gen­tly toss to com­bine. Add a spoon­ful of the dress­ing and toss gen­tly to mix through. (Al­ter­na­tively, place each one in a sep­a­rate pile on top of the rice in each bowl.)

6. Di­vide the rice among 4 bowls, then top each one with one-quar­ter of the chicken and one-quar­ter of the salad. Driz­zle the re­main­ing dress­ing evenly over the chicken, then scat­ter with spring onion and serve im­me­di­ately.

NU­TRI­TION (per serv­ing) 1641 kJ/393 cal. Pro­tein 30.1g. Sat­u­rated fat 1.7g. Carbs 40.4g. Fi­bre 7.2g. Sodium 967mg.

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