Peanut Chicken with Ginger Slaw

Ingredients

• boneless skinless chicken breasts — thinly sliced450 g
• peanut satay sauce — plus extra to serve60 ml
• garlic clove — grated1 ea
• salt — 2 tsp12 g
• avocado oil15 ml
• rice vinegar45 ml
• sugar25 g
• ginger paste15 g
• red cabbage — very thinly sliced; about half a head450 g
• shallot — very thinly sliced1 ea
• jasmine rice370 g
• canned coconut milk400 ml

Method

1. Mix the chicken with the peanut satay sauce, garlic and 1/2 tsp salt. Let it rest for 15-30 minutes while you prep the other ingredients.
2. Rinse the rice under cold running water. Add to a saucepan with 360 ml (1 1/2 cups) water, the coconut milk and 1 tsp salt; bring to a low simmer. Cover and cook for 15 minutes. Remove the lid and fluff the rice with a fork.
3. Stir the vinegar, sugar, ginger and 1/2 tsp salt together in a large bowl. Add the shredded cabbage and shallot; massage with your hands for a few minutes to tenderise the cabbage.
4. Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the chicken and stir fry, moving it around to prevent burning, for a few minutes until fully cooked.
5. Place the coconut rice in a bowl, top with the peanut chicken and pile the slaw on top. Spoon extra peanut sauce over the chicken. Finish with cilantro, crispy shallots and/or chili crisp.