Chicken
A tropical black rice salad with sweet pineapple, mint, shredded chicken and coconut dressing.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 20 minutes, or until tender. Drain and rinse.
2. Zest and juice lime, peel and grate ginger. Combine with coconut milk and season with salt and pepper.
3. Halve sprouts. Peel and cut pineapple into small pieces. Slice cucumber, mint leaves and spring onions.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Season chicken with salt and pepper. Cook for 4-5 minutes on each side, or until browned and cooked through. Shred using two forks or slice.
5. Toss chicken with rice, salad and dressing. Season with salt and pepper if needed.
Notes:
Use fish sauce or soy sauce in the dressing to season instead of salt. This will give added flavour.
2. Zest and juice lime, peel and grate ginger. Combine with coconut milk and season with salt and pepper.
3. Halve sprouts. Peel and cut pineapple into small pieces. Slice cucumber, mint leaves and spring onions.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Season chicken with salt and pepper. Cook for 4-5 minutes on each side, or until browned and cooked through. Shred using two forks or slice.
5. Toss chicken with rice, salad and dressing. Season with salt and pepper if needed.
Notes:
Use fish sauce or soy sauce in the dressing to season instead of salt. This will give added flavour.
black rice 1 packet (200g)
lime 1
ginger 40g
coconut milk 165ml
snow pea sprouts 1/2 punnet
pineapple 1
lebanese cucumber 1
mint 1/2 bunch
spring onions 1/3 bunch
chicken schnitzels 600g
Notes:
oil (for cooking), salt, pepper
lime 1
ginger 40g
coconut milk 165ml
snow pea sprouts 1/2 punnet
pineapple 1
lebanese cucumber 1
mint 1/2 bunch
spring onions 1/3 bunch
chicken schnitzels 600g
Notes:
oil (for cooking), salt, pepper
