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Gai yang chicken

Name: Gai yang chicken
Cook time: 25 min
Yield: 2

with coconut rice and turmeric

Ready in around 25 mins

RECIPE FACT:

Turmeric is sacred in the Hindu religion and a turmeric dyed string known as the mangala sutra is worn by brides. Tip: Adding water to a hot pan can cause oil to splatter. Pour gently from the side and cover immediately.

Nutritional Info:

Energy: 3,003kJ (718kcal)
Protein: 42g
Carbohydate: 57g
Sugars: 11g
Fat, total:33g
Saturated:17g
Sodium:962mg
Contains:Fish, Molluscs, Peanuts, Sesame, Soy

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Trim the woody ends off the sweet stem broccoli, then cut in half lengthways. Open the edamame and remove the chilli from the top. Finely slice if using or discard if not. Roughly chop the coriander including the stalks and set aside. Remove and discard the stem of the makrut lime leaves then slice finely.
2. TO COOK THE RICE:
Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame, sweet stem broccoli and cook for 3-4 mins to create a char. Add the lime leaves, coconut rice, chilli if using, season with salt and pepper and cook for a further 2-3 mins until warm. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the gai yang chicken and cook for 2-3 mins on each side. Carefully add ½ cup of water into the pan (see tip) and cover with a lid. Cook for a further 2-3 mins or until the chicken is cooked through.
TO SERVE:
Divide the vegetable rice between plates and top with gai yang chicken drizzling over all the pan juice. Add the mung beans, chopped coriander and finish with a drizzle of coconut dressing.