Bang Bang Chicken with Brown Rice
One of our high rater recipes straight from Fresh Start deliveries!
Ingredients
Rice
- 75g brown rice
Peanut Sauce
- ½ tsp finely grated ginger
- ½ Tbsp soy sauce (use GF if required)
- 2 Tbsp peanut butter
- ½ tsp honey
- ¼ cup lite coconut milk
Chicken
- 275g skinless, boneless chicken breast
To serve
- 2 tsp sesame seeds
- ½ cos lettuce, thinly sliced
- ½ carrot, grated
- 1 Lebanese cucumber, halved lengthways and thinly sliced
- 2 radishes, halved and thinly sliced
- 1 handful mung bean sprouts
- ¼ cup chopped mint leaves
Instructions
- Bring a pot of salted water to the boil
- Cook rice in pot of boiling water for 18–20 minutes, until tender. Drain and return to pot. Keep warm.
- Heat a dry pot on medium heat. Toast sesame seeds for about 1–2 minutes, stirring regularly, until golden. Remove from pot and set aside.
- Using same pot, combine all peanut sauce ingredients. Bring to a simmer and mix, until smooth. Reduce heat to low and simmer, until sauce has thickened slightly, stirring often, for about 2 minutes.
- Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken with salt. Heat 1/2 tsp of oil in a fry-pan on medium-high heat. Cook chicken for 3–5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Dice 2cm, then toss through any resting juices.
- Serve rice with chicken, veggies, peanut sauce, sesame seeds and mint.
Notes
Nutritional Info (per serve)
Energy (kJ): 1846
Energy (Cal): 441
Carbohydrate (g): 35.1
Protein (g): 35.1
Fat (g): 14.8
Saturated Fat (g): 5.3
Sugars (g): 4.9
Energy (kJ): 1846
Energy (Cal): 441
Carbohydrate (g): 35.1
Protein (g): 35.1
Fat (g): 14.8
Saturated Fat (g): 5.3
Sugars (g): 4.9
