Ingredients

• Family size store-bought pre-cooked rice such as ‘Sun rice’ or suitable alternative

Chicken Marinade

• 400g chicken thigh

• 4tbls Olive oil

• 100ml soy sauce

• 1  garlic clove, minced

• 100ml honey
  

Vegetables

• 2tsp vegetable oil

• 1/2 cup shredded carrot 1/3 cup shallots

• ½ bunch torn coriander

• ¼ bunch torn mint 3tbsp fresh lime juice Extra virgin olive oil 1tsp dark sesame oil

• 1tbsp toasted sesame seeds 1/4 cup dry-roasted peanuts Seasoning

Method

1. Pre-heat the oven to 180C.

2. Place the chicken thighs in a bowl and add the soy, garlic, olive oil and honey. Coat well and place in the oven and cook for 15 to 20 minutes, turning every 5-8 minutes.

3. When cooked remove and allow to cool on the bench.

4. Cook the rice according to the packet’s instructions, place rice in a large mixing bowl and keep aside.

5. In a pan at medium heat add a little vegetable oil, add the shredded carrot and sauté for 1 minute until just tender and add to the rice bowl.

6. Shred the chicken and keep the juices.

7. Add the shredded chicken to the rice bowl along with the juices from the chicken, chopped shallots, coriander, mint, lime juice, extra virgin olive oil, sesame oil, sesame seeds and season, mix well to combine. sprinkling over the dry roasted peanuts

8. Serve in a clean severing bowl.