2. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
3. Slice pear and celery. Toss in a large bowl with coleslaw mix. Dress with 1 tbsp soy sauce, 1/2 tbsp oil, 1/2 tbsp honey and 1/2 tbsp vinegar.
4. Serve roast chicken Maryland with pan juices, rice and coleslaw. Slice and top with remaining chilli.
We used sesame oil for this dish but any other neutral oil work fine! Deseed the chilli if you like less heat!
Use the rice tub to quickly measure up x 1.5 amount of water.
Red chilli, 1
Chicken Marylands, 4-pack
Basmati rice, 1 tub (300g)
Celery sticks, 2
Coleslaw mix, 1 bag (400g)
FROM YOUR PANTRY
Oil (sesame or other, see notes), soy sauce, honey, vinegar (red or white)