Caramel-Coconut Chicken

Nutrition per serve

Ingredients

• 1bunch lemongrass
• 40ml mirin
• 300g free-range chicken breast fillet
• 150g jasmine rice
• 200g Chinese cabbage
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1bunch mint
• 20g shredded coconut
• 10ml sesame oil
• 20ml fish sauce
• 15ml sugar
• 10ml soy sauce
• 23ml neutral-flavoured oil
• 10ml white vinegar

Method

1. Step 1 — Marinate chicken
   Remove the tough outer layers of the lemongrass, then finely grate the pale, tender part of the stem. Put the lemongrass, half the mirin, 1 tbs sugar and 2 tsp soy sauce in a large bowl and stir until the sugar dissolves. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the marinade and turn to coat.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Prep ingredients
   While the rice is cooking, shred the cabbage with a sharp knife. Shred the carrot using a julienne peeler or cut into thin matchsticks. Halve the cucumber lengthwise and thinly slice. Finely chop the mint leaves, discarding the stems.
4. Step 4 — Toast coconut
   Put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
5. Step 5 — Cook chicken
   Heat 2 tsp oil in the pan over medium heat. Remove the chicken from marinade, reserving marinade. Cook chicken, turning regularly, for 4-8 mins until browned and cooked through (if chicken is becoming too dark, reduce heat). Remove from pan and rest for 3 mins. Add the marinade and 1 tbs water to pan, bring to the boil, boil for 10 secs, then remove from heat. Slice the chicken.
6. Step 6 — Make slaw
   Meanwhile, whisk the sesame oil, remaining mirin, 3 tsp fish sauce*, 1 tbs oil and 2 tsp white vinegar in a large bowl until combined. Add the vegetables, mint and half the toasted coconut and toss to combine. Divide the rice, chicken and slaw among bowls. Drizzle the marinade over the chicken. Scatter with the remaining coconut to serve.

Allergens

Soy, Gluten, Wheat, Sulphites, Sesame, Fish