Thai Chicken with Coconut Rice and Lime Salad

Steps

1. Preheat BBQ hot plate or grill to medium (if using). Combine all coconut rice ingredients in a small pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking. Fluff up cooked rice with a fork.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a small bowl with Thai chicken marinade, toss to coat and set aside.
3. Combine lime zest and juice, sweet chilli sauce and fish sauce in a medium bowl and set aside.
4. Thinly slice baby cos lettuce and peel cucumber into long, thin ribbons. Add both to bowl with dressing, along with mung bean sprouts. Toss to combine just before serving and season with salt and pepper.
5. Heat a drizzle of oil in a medium fry-pan on lowmedium heat. Cook chicken for 2-3 minutes each side (depending on thickness) or until cooked through. Set aside, covered in foil, to rest for 3-4 minutes. Slice thinly against the grain.
6. To serve, spoon ¾ cup cooked coconut rice per person onto each plate and top with pieces of Thai chicken. Sprinkle over roasted rice (if using) and garnish with Thai basil leaves. Serve lime salad on the side.