Thai coconut rice with chicken and mango

Ingrédients

• 300 g jasmine rice
• 200 ml coconut milk (full-fat can)
• 200 ml water
• 1 stalk lemongrass, bruised
• Pinch of salt
• 500 g chicken breast
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• 2 cloves garlic, finely chopped
• 1 tsp fresh ginger, grated
• 1 tsp brown sugar
• 1 ripe mango
• 3 spring onions
• Handful fresh coriander
• 1 tbsp toasted sesame seeds
• 1 lime, in wedges
• Oil for frying

Préparation

1. 1

   Rinse the jasmine rice two to three times under cold water until the water runs clear. Put the rice in the rice cooker with the coconut milk and the water. Add a pinch of salt and the bruised lemongrass stalk.Turn on the rice cooker and let the rice cook. The rice cooker will switch to the keep-warm setting automatically once the rice is done. Remove the lemongrass stalk afterwards.Cut the chicken breasts into thin strips. In a bowl, mix them with the soy sauce, fish sauce, lime juice, garlic, ginger and one teaspoon brown sugar. Let this marinate for 10 minutes.Heat a splash of oil in a wok or frying pan over high heat. Fry the chicken pieces for about 5 to 7 minutes until cooked through and golden brown. Stir regularly.Peel the mango and slice the flesh into thin strips or cubes. Cut the spring onions into rings and roughly chop the coriander.Spoon the coconut rice onto plates or into deep bowls. Top with the fried chicken and arrange the mango alongside. Sprinkle with spring onion, coriander and toasted sesame seeds. Serve immediately with a lime wedge.