This nutty delight uses sesame seeds, peanuts and sweet chilli sauce to top a flavourful mix of veggies and sliced chicken breast for a crave-worthy dinner that's as pretty as a picture.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
sweet chilli sauce
sesame oil (or oil)(ContainsSesame)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (for the dressing)
water (for the rice)
rice wine vinegar (for the pickle)
water (for the pickle)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice), jasmine rice and salt, stir and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered, until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Stir the onion occasionally so it stays submerged.
While the onion is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim and halve the green beans. Roughly chop the coriander. Cut the chicken breast into 1cm strips.
Heat a large frying pan over a mediumhigh heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). Mix well and set aside. TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook until tender, 4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper, then transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until cooked through, 4-5 minutes. Remove from the heat and stir through the sweet chilli sauce.
Drain the pickled onion. Divide the garlic rice between bowls and top with the sweet chilli chicken and veggies. Stir the sesame dressing until well combined and drizzle over the top. Garnish with the coriander, crushed peanuts and pickled onion.