Gai Yang Grilled Chicken

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare garlic and ginger. Cook rice in pot of boiling water on mediumhigh heat for about 12 minutes. While rice cooks, prepare veggies. Remove kernels from corn cob; dice capsicum 1cm; finely shred cabbage until you have 2-3 cups worth; finely dice onion. Place capsicum, cabbage and onion into a large bowl. Set corn aside.
2. When rice has cooked for 12 minutes, add corn and edamame beans to pot and continue to cook for 2-3 minutes, until rice is cooked and vegetables are tender. Drain, rinse with cold water and leave to drain well. Add to bowl with vegetables, along with lime ponzu dressing, sesame oil and vinegar, toss to combine and season to taste.
3. While rice is cooking, pat chicken dry, place in a medium bowl, season with pepper and mix with all remaining gai yang chicken ingredients. Heat a large, dry fry-pan (preferably non-stick) on medium heat and cook chicken for 3-4 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thinly, reserving any resting juices. Alternatively, cook on BBQ.
4. Finely chop coriander.
5. TO SERVE divide summer vegetable rice between bowls. Top with gai yang chicken and any resting juices (if desired). Drizzle over remaining lime ponzu dressing, sprinkle over peanuts and garnish with coriander.