Sticky Sesame Chicken and Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs pak choy
• 300g chicken tenderloins
• 40g kecap manis
• 20g cornflour
• 15g toasted sesame seeds
• 10ml soy sauce
• 3ml white vinegar
• 30ml mayonnaise
• 1pcs egg
• 1pcs vegetable oil, for deep-frying

Method

1. Step 1 — 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.
2. Step 2 — Prep ingredients
   Meanwhile, trim the pak choy and separate the leaves. Cut the chicken into 3cm chunks and season with salt and pepper. Combine the kecap manis, 2 tsp soy sauce, ½ tsp white vinegar and 1 tsp water in a large bowl and season with pepper. Put half the kecap sauce mixture in a separate bowl. Add 2 tbs mayonnaise and stir to combine.
3. Step 3 — Coat and cook chicken
   Whisk 1 egg in a shallow bowl. Put the cornflour and sesame seeds in separate shallow bowls. Dust the chicken with the cornflour, shake off the excess, then dip in the egg and coat in the sesame seeds. Heat 2cm vegetable oil in a small saucepan over high heat. Cook the chicken, in batches, for 3 mins each side or until browned and cooked through. Remove the chicken from pan.
4. Step 4 — Cook pak choy
   While the chicken is cooking, bring a medium saucepan of water to the boil. Add the pak choy to the pan and cook for 1-2 mins until tender (see Make it yours). Drain.
5. Step 5 — Serve up
   Add the chicken to the remaining kecap sauce mixture and gently stir to coat. Divide the rice, sesame chicken and pak choy among bowls. Drizzle with the mayo mixture and enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand. Add thinly sliced carrot or broccoli florets to the saucepan and cook for a few minutes before adding the pak choy.

Allergens

Sojabohnen, Eier, Gluten, Sulfit, Wheat, Sesamsamen