Coconut Caramel Chicken Rice Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

250g Jasmine Rice

300ml Water

3 Carrots

200g Cabbage

20g Fresh Ginger

4 Spring Onions

8 Boneless, Skinless Chicken Thighs

1 Tbsp Cornflour

3 Tbsp Caster Sugar

2 Birds Eye Chillies

125ml Coconut Water

2 Tbsp Fish Sauce

75ml Malt Vinegar

Directions

Rinse the rice until the water runs clear then drain. Add to a saucepan then pour in the water. Set the saucepan over a high heat. Once boiling, pop a lid on, turn the heat down to low and cook for 12 mins. Remove from the heat and leave covered for another 10 mins.

Meanwhile, peel the carrots then shave them using a peeler. Finely shred the cabbage. Finely grate the ginger. Chop the spring onion whites and chicken thighs into 2cm chunks. Thinly slice the spring onion greens.

Add the carrots and cabbage to a bowl, season with salt and toss to combine. Set aside.

Toss the chicken in the cornflour and season with salt.

Place a frying pan or wok over medium-high heat. Add the sugar, let it melt and cook for 4-6 mins until amber brown. Add the chicken, ginger, whole chillies and spring onion whites and stir fry for 2-3 mins until the veg starts to soften and the chicken is well coated in the caramel (it might smoke up a bit).

Add the coconut water, fish sauce and ½ the vinegar. Bring it to the boil then turn the heat down to low. Leave to gently simmer for 15-20 mins. Then, turn the heat up to high and cook for 5-8 mins until the sauce has reduced by half and the chicken is nicely glazed.

Meanwhile, squeeze as much moisture out of the cabbage mixture then pop in a bowl with the remaining vinegar. Toss through the spring onion greens and season with salt and sugar to taste.

Divide the rice between bowls and top with the caramel chicken and pickled slaw.

Nutrition

• Serving Size: 4