Vietnamese-Style Chicken and White Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs ginger
• 1pcs spring onion
• 1pcs Lebanese cucumber
• 20ml rice wine vinegar
• 15g Vietnamese pho seasoning
• 300g free-range chicken breast fillet
• 1pcs lime
• 2g chilli flakes
• 1pcs avocado
• 20g roasted peanuts
• 15ml soy sauce
• 13ml honey
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see cooking tip). 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.
2. Step 2 — Prep ingredients
   Meanwhile, peel and finely grate the ginger (remove soft ginger skin easily - simply scrape with a teaspoon and lift off). Thinly slice the spring onion on an angle. Peel the cucumber into ribbons with a vegetable peeler.
3. Step 3 — Marinate chicken
   Put the rice wine vinegar, pho seasoning, half the ginger, 2 tsp soy sauce and 2 tsp honey in a shallow dish and whisk until the honey is dissolved. 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.
4. Step 4 — Cook chicken and marinade
   Heat 1 tbs oil in a medium frypan over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Cook the chicken for 2-4 mins each side until cooked through. Transfer to a plate. Add the marinade to the pan and bring to the boil. Cook, stirring, for 1 min or until slightly reduced. Return the chicken to the pan and turn to coat. Remove from the heat.
5. Step 5 — Prep dressing and avocado
   While the chicken is cooking, juice half the lime. Cut the remaining lime into wedges. Stir 2 tsp lime juice, 1 tsp soy sauce, ½ tsp honey and a pinch of chilli flakes (you can omit the chilli if you prefer) in a bowl until well combined. Coarsely chop the avocado.
6. Step 6 — Season rice and serve
   Fluff the rice with a fork. Stir in the remaining ginger and half the spring onion and season with salt and pepper. Divide the rice, chicken, avocado and cucumber among bowls. Drizzle the chicken with the marinade and the avocado and cucumber with the lime dressing. Scatter with the peanuts and remaining spring onion. Serve with the lime wedges.

Allergens

Soy, Sulphites, Peanut