Malay Fried Chicken & Cauli Rice with Toasted Peanut & Sesame Slaw

Ready in 40 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (4 Nights For 1) on Sunday, September 15, 2024.

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Malay fried chicken known as ayam goreng in Malaysia. We've made a healthier version by using desiccated coconut to coat the chicken and serve these crispy morsels on a roasted broccoli and cauliflower rice. Smothered in a fragrant coconut sauce and accompanied by a toasted peanut and sesame slaw. You'd never had thought healthy food could taste so good!

Ingredients

Chicken

150g free range chicken breast, sliced 2cm
1/4 pack mild curry spices
4 tsp desiccated coconut
1/4 tsp sesame oil

Cauli Rice

1/4 broccoli, finely chopped
100g diced cauliflower
1 tsp soy sauce

Slaw

1/4 tsp sesame oil
1/4 pack chopped peanuts
1/4 pack sesame seeds
75g slaw
1/2 Tbsp rice wine vinegar

Sauce

50g light coconut milk
1 1/2 tsp laksa paste
1/2 tsp fish sauce

Steps

Preheat oven to 220°C (or 200°C fan bake).
Pat chicken dry and slice 2cm. Toss in a bowl with measure of spices, desiccated coconut and a pinch of salt, until well coated. Set aside.
Finely chop broccoli. Toss on a lined oven tray with diced cauliflower, soy sauce and a pinch of salt. Roast on lower oven rack for 12-15 minutes, until tender.
Heat sesame oil in a frypan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until golden and cooked through.
Heat sesame oil in a second frypan on medium-high heat. Add peanuts and sesame seeds and cook for 1-2 minutes, until toasted and fragrant. Once toasted, add to a salad bowl with slaw and vinegar and reserve pan. Season slaw to taste with salt.
Add coconut milk, laksa paste and fish sauce to reserved frypan. Cook on medium-high heat for 2-3 minutes, until hot. Season to taste with fish sauce.
Plate cauli rice and slaw. Top with chicken and drizzle over sauce.

Nutritional Information

Energy	1870 kj 447 kcal
Protein	41.9g
Carbohydrate	11.8g
Fat	24.7g