Japanese Ginger Chicken with Edamame Salad

Steps

1. Prep chicken Bring a full kettle of water to the boil. Pat chicken dry and slice 1cm. Toss in a bowl with soy sauce and sesame oil.
2. Cook rice Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Cook edamame Add edamame beans and a pinch of salt to a heat-proof bowl, cover with boiling water, cover and cook for about 2 minutes, until bright green and tender. Drain and refresh under cold water.
4. Prep salad Finely dice cucumber and peel carrot into long, thin ribbons. Add to bowl, with cooked edamame beans, along with mung bean sprouts and first measure of miso dressing.
5. Cook chicken Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Add Japanese ginger spices to bowl with chicken and toss to combine. Cook chicken, in batches, for 6-8 minutes, or until cooked through and golden. Turn to ensure even cooking. Rest and season to taste.
6. Serve rice and salad with chicken, a drizzle of remaining miso dressing and peanuts.