Crispy Rice and Chicken Salad with Sweet Chilli and Lime Dressing

Preheat oven to 210°C. In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat. Fluff the finished rice with a fork.

Peel and mince garlic. Pick coriander & mint leaves and roughly chop keeping separate, discarding stems. Slice cucumber. Shred cabbage. Zest lime and cut into wedges. Slice red chilli. Mix sweet chilli sauce, ¹⁄₂ garlic and squeeze of lime juice (to taste) and set aside.

Marinate chicken in lime zest, 1-2 teaspoons coriander (you will need the rest for step 5), and remaining garlic. Season with salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn the chicken a few time to prevent burning.

Season cooked rice with sesame oil and salt. Bake in the oven until crispy, about 7-10 minutes. You can shorten or extend the cooking time depending on how crispy you want your rice. While the rice is baking, heat edamame in a microwave safe bowl until warm, about 1-2 minutes.

Slice chicken. Mix crispy rice, cucumber, remaining coriander, mint, edamame and cabbage. Divide crispy rice salad between bowls and top with sliced chicken. Drizzle over dressing and garnish with chilli and peanuts. Enjoy!

Preheat oven to 210°C. In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat. Fluff the finished rice with a fork.

Peel and mince garlic. Pick coriander & mint leaves and roughly chop keeping separate, discarding stems. Slice cucumber. Shred cabbage. Zest lime and cut into wedges. Slice red chilli. Mix sweet chilli sauce, ¹⁄₂ garlic and squeeze of lime juice (to taste) and set aside.

Marinate chicken in lime zest, 1-2 teaspoons coriander (you will need the rest for step 5), and remaining garlic. Season with salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn the chicken a few time to prevent burning.

Season cooked rice with sesame oil and salt. Bake in the oven until crispy, about 7-10 minutes. You can shorten or extend the cooking time depending on how crispy you want your rice. While the rice is baking, heat edamame in a microwave safe bowl until warm, about 1-2 minutes.

Slice chicken. Mix crispy rice, cucumber, remaining coriander, mint, edamame and cabbage. Divide crispy rice salad between bowls and top with sliced chicken. Drizzle over dressing and garnish with chilli and peanuts. Enjoy!

Preheat oven to 210°C. In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high and cover reducing the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat. Fluff the finished rice with a fork.

Peel and mince garlic. Pick coriander & mint leaves and roughly chop keeping separate, discarding stems. Slice cucumber. Shred cabbage. Zest lime and cut into wedges. Slice red chilli. Mix sweet chilli sauce, ¹⁄₂ garlic and squeeze of lime juice (to taste) and set aside.

Marinate chicken in lime zest, 1-2 teaspoons coriander (you will need the rest for step 5), and remaining garlic. Season with salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn the chicken a few time to prevent burning.

Season cooked rice with sesame oil and salt. Bake in the oven until crispy, about 7-10 minutes. You can shorten or extend the cooking time depending on how crispy you want your rice. While the rice is baking, heat edamame in a microwave safe bowl until warm, about 1-2 minutes.

Slice chicken. Mix crispy rice, cucumber, remaining coriander, mint, edamame and cabbage. Divide crispy rice salad between bowls and top with sliced chicken. Drizzle over dressing and garnish with chilli and peanuts. Enjoy!

Preheat oven to 210°C. In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high and cover reducing the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat. Fluff the finished rice with a fork.

Peel and mince garlic. Pick coriander & mint leaves and roughly chop keeping separate, discarding stems. Slice cucumber. Shred cabbage. Zest lime and cut into wedges. Slice red chilli. Mix sweet chilli sauce, ¹⁄₂ garlic and squeeze of lime juice (to taste) and set aside.

Marinate chicken in lime zest, 1-2 teaspoons coriander (you will need the rest for step 5), and remaining garlic. Season with salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn the chicken a few time to prevent burning.

Season cooked rice with sesame oil and salt. Bake in the oven until crispy, about 7-10 minutes. You can shorten or extend the cooking time depending on how crispy you want your rice. While the rice is baking, heat edamame in a microwave safe bowl until warm, about 1-2 minutes.

Slice chicken. Mix crispy rice, cucumber, remaining coriander, mint, edamame and cabbage. Divide crispy rice salad between bowls and top with sliced chicken. Drizzle over dressing and garnish with chilli and peanuts. Enjoy!

Preheat oven to 210°C. In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high and cover reducing the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat. Fluff the finished rice with a fork.

Peel and mince garlic. Pick coriander & mint leaves and roughly chop keeping separate, discarding stems. Slice cucumber. Shred cabbage. Zest lime and cut into wedges. Slice red chilli. Mix sweet chilli sauce, ¹⁄₂ garlic and squeeze of lime juice (to taste) and set aside.

Marinate chicken in lime zest, 1-2 teaspoons coriander (you will need the rest for step 5), and remaining garlic. Season with salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn the chicken a few time to prevent burning.

Season cooked rice with sesame oil and salt. Bake in the oven until crispy, about 7-10 minutes. You can shorten or extend the cooking time depending on how crispy you want your rice. While the rice is baking, heat edamame in a microwave safe bowl until warm, about 1-2 minutes.

Slice chicken. Mix crispy rice, cucumber, remaining coriander, mint, edamame and cabbage. Divide crispy rice salad between bowls and top with sliced chicken. Drizzle over dressing and garnish with chilli and peanuts. Enjoy!

Preheat oven to 210°C. In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high and cover reducing the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat. Fluff the finished rice with a fork.

Peel and mince garlic. Pick coriander & mint leaves and roughly chop keeping separate, discarding stems. Slice cucumber. Shred cabbage. Zest lime and cut into wedges. Slice red chilli. Mix sweet chilli sauce, ¹⁄₂ garlic and squeeze of lime juice (to taste) and set aside.

Marinate chicken in lime zest, 1-2 teaspoons coriander (you will need the rest for step 5), and remaining garlic. Season with salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn the chicken a few time to prevent burning.

Season cooked rice with sesame oil and salt. Bake in the oven until crispy, about 7-10 minutes. You can shorten or extend the cooking time depending on how crispy you want your rice. While the rice is baking, heat edamame in a microwave safe bowl until warm, about 1-2 minutes.

Slice chicken. Mix crispy rice, cucumber, remaining coriander, mint, edamame and cabbage. Divide crispy rice salad between bowls and top with sliced chicken. Drizzle over dressing and garnish with chilli and peanuts. Enjoy!