Rice
1 1/2 cups Japanese brown rice
2 1/4 cups water
Satay sauce and Chicken
1/2 tsp grated ginger
1 tbsp GF soy sauce
1/4 cup smooth peanut butter
1 tbsp mild sweet chilli sauce
1 tbsp honey
1/2 cup water
550g chicken thighs
To serve
1 tbsp sesame seeds
1/2 iceberg lettuce
1 carrot
1/2 telegraph cucumber
2 tomatoes
Instructions
1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Heat a dry pot on medium heat. Toast sesame seeds for about 1 minute, until golden, stirring regularly. Remove seeds from pot and set aside.
3. Using the same pot, combine all satay sauce ingredients (except chicken). Bring to a simmer and mix until smooth. Reduce heat to low and simmer for about 7 minutes, until sauce has thickened slightly, stirring often.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry, season with salt and cook for about 6 minutes each side (depending on thickness), or until golden and cooked through. Remove from pan and rest for 3 minutes. Dice chicken 2-3cm.
5. Thinly slice lettuce; peel carrot into ribbons; cut cucumber in half lengthways and thinly slice; dice tomatoes 2cm
6. Top rice with chicken and satay sauce. Serve veggies on the side. Garnish with toasted sesame seeds.