Sweet Chilli Lime Chicken

In a pot, combine the brown rice, coconut milk powder, a big pinch of salt and 4 cups water. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 28-30 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat.

Peel and mince garlic. Zest lime. Trim pak choy and separate leaves. Trim and chop kai lan. Trim ends of green beans. Finely dice the red chilli, remove the seeds if you prefer less heat. Pick the coriander leaves. Finely chop coriander leaves and stems, discarding the roots.

Mix half the garlic with the sweet chilli sauce, finely diced chilli (to taste), lime zest, a big squeeze of lime juice, coriander stems and leaves. Pat the chicken dry then coat with 1-2 tablespoons of the sauce, reserving the rest for step 6.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. Remove chicken from the pan and keep warm.

To the same frying pan add more oil and the remaining garlic, cook for 30 seconds until fragrant. Add the pak choy, kai lan and green beans to the pan and cook for 3 minutes until greens wilt. Season with salt and pepper.

Divide rice, chicken and veg between serving plates. Top with any remaining sauce and red chilli. Enjoy!

In a pot, combine the brown rice, coconut milk powder, a big pinch of salt and 4 cups water. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 28-30 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat.

Peel and mince garlic. Zest lime. Trim pak choy and separate leaves. Trim and chop kai lan. Trim ends of green beans. Finely dice the red chilli, remove the seeds if you prefer less heat. Pick the coriander leaves. Finely chop coriander leaves and stems, discarding the roots.

Mix half the garlic with the sweet chilli sauce, finely diced chilli (to taste), lime zest, a big squeeze of lime juice, coriander stems and leaves. Pat the chicken dry then coat with 1-2 tablespoons of the sauce, reserving the rest for step 6.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. Remove chicken from the pan and keep warm.

To the same frying pan add more oil and the remaining garlic, cook for 30 seconds until fragrant. Add the pak choy, kai lan and green beans to the pan and cook for 3 minutes until greens wilt. Season with salt and pepper.

Divide rice, chicken and veg between serving plates. Top with any remaining sauce and red chilli. Enjoy!

In a pot, combine the brown rice, coconut milk powder, a big pinch of salt and 4 cups water. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 28-30 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat.

Peel and mince garlic. Zest lime. Trim pak choy and separate leaves. Trim and chop kai lan. Trim ends of green beans. Finely dice the red chilli, remove the seeds if you prefer less heat. Pick the coriander leaves. Finely chop coriander leaves and stems, discarding the roots.

Mix half the garlic with the sweet chilli sauce, finely diced chilli (to taste), lime zest, a big squeeze of lime juice, coriander stems and leaves. Pat the chicken dry then coat with 1-2 tablespoons of the sauce, reserving the rest for step 6.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. Remove chicken from the pan and keep warm.

To the same frying pan add more oil and the remaining garlic, cook for 30 seconds until fragrant. Add the pak choy, kai lan and green beans to the pan and cook for 3 minutes until greens wilt. Season with salt and pepper.

Divide rice, chicken and veg between serving plates. Top with any remaining sauce and red chilli. Enjoy!

In a pot, combine the brown rice, coconut milk powder, a big pinch of salt and 4 cups water. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 28-30 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat.

Peel and mince garlic. Zest lime. Trim pak choy and separate leaves. Trim and chop kai lan. Trim ends of green beans. Finely dice the red chilli, remove the seeds if you prefer less heat. Pick the coriander leaves. Finely chop coriander leaves and stems, discarding the roots.

Mix half the garlic with the sweet chilli sauce, finely diced chilli (to taste), lime zest, a big squeeze of lime juice, coriander stems and leaves. Pat the chicken dry then coat with 1-2 tablespoons of the sauce, reserving the rest for step 6.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. Remove chicken from the pan and keep warm.

To the same frying pan add more oil and the remaining garlic, cook for 30 seconds until fragrant. Add the pak choy, kai lan and green beans to the pan and cook for 3 minutes until greens wilt. Season with salt and pepper.

Divide rice, chicken and veg between serving plates. Top with any remaining sauce and red chilli. Enjoy!

In a pot, combine the brown rice, coconut milk powder, a big pinch of salt and 4 cups water. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 28-30 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat.

Peel and mince garlic. Zest lime. Trim pak choy and separate leaves. Trim and chop kai lan. Trim ends of green beans. Finely dice the red chilli, remove the seeds if you prefer less heat. Pick the coriander leaves. Finely chop coriander leaves and stems, discarding the roots.

Mix half the garlic with the sweet chilli sauce, finely diced chilli (to taste), lime zest, a big squeeze of lime juice, coriander stems and leaves. Pat the chicken dry then coat with 1-2 tablespoons of the sauce, reserving the rest for step 6.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. Remove chicken from the pan and keep warm.

To the same frying pan add more oil and the remaining garlic, cook for 30 seconds until fragrant. Add the pak choy, kai lan and green beans to the pan and cook for 3 minutes until greens wilt. Season with salt and pepper.

Divide rice, chicken and veg between serving plates. Top with any remaining sauce and red chilli. Enjoy!

In a pot, combine the brown rice, coconut milk powder, a big pinch of salt and 4 cups water. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 28-30 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat.

Peel and mince garlic. Zest lime. Trim pak choy and separate leaves. Trim and chop kai lan. Trim ends of green beans. Finely dice the red chilli, remove the seeds if you prefer less heat. Pick the coriander leaves. Finely chop coriander leaves and stems, discarding the roots.

Mix half the garlic with the sweet chilli sauce, finely diced chilli (to taste), lime zest, a big squeeze of lime juice, coriander stems and leaves. Pat the chicken dry then coat with 1-2 tablespoons of the sauce, reserving the rest for step 6.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. Remove chicken from the pan and keep warm.

To the same frying pan add more oil and the remaining garlic, cook for 30 seconds until fragrant. Add the pak choy, kai lan and green beans to the pan and cook for 3 minutes until greens wilt. Season with salt and pepper.

Divide rice, chicken and veg between serving plates. Top with any remaining sauce and red chilli. Enjoy!