2. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 20-25 minutes, or until tender. Drain and rinse.
3. Whisk together 1 tbsp soy sauce and 1 tbsp sesame oil. Season with pepper.
4. Finely slice pak choi, spring onions and dice capsicum. Toss together with dressing.
5. Serve chicken with millet and salad. Scatter over coriander. Serve with lemon wedges.
Slashing chicken helps reduce the cooking time as well as allowing the marinate to infuse.
Coconut milk 400ml
millet 1 packet (250g)
Pak choi 1 bunch
spring onions 1/4 bunch
red capsicum 1
Coriander 1/2 bunch
From your pantry:
oil (for cooking), pepper, soy sauce, sesame oil, red curry paste