Riso thailandese al cocco con verdure e pollo

Ingredienti

• 300 g jasmine rice
• 200 ml coconut milk (full-fat can)
• 200 ml water
• 1 pinch of salt
• 2 chicken breasts (approx. 400 g)
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice (plus extra to taste)
• 2 garlic cloves, finely chopped
• 1 tsp fresh ginger, grated
• 1 red bell pepper, cut into strips
• 1 carrot, cut into thin julienne strips
• 100 g sugar snap peas
• 2 tbsp sunflower oil
• Handful of fresh cilantro
• 1 tbsp toasted sesame seeds
• 1 lime, in wedges

Preparazione

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and results in fluffier rice.Put the rinsed rice in the rice cooker. Add the coconut milk and the water and stir briefly. Add a pinch of salt and turn on the rice cooker.Cut the chicken breasts into strips of about 2 cm. Mix them with the fish sauce, lime juice, sesame oil, grated ginger and garlic. Let marinate for 10 minutes.Heat a wok or frying pan over high heat. Add a splash of sunflower oil and fry the chicken strips for 5 to 6 minutes until golden brown and cooked through. Scoop them out of the pan and set aside.In the same pan, stir-fry the bell pepper, carrot and sugar snap peas over high heat for 3 to 4 minutes until crisp-tender. Add a splash of soy sauce and mix well.Add the chicken back to the vegetables and heat everything together for another minute. Season with extra lime juice or soy sauce to taste.Spoon the coconut rice into deep plates or bowls. Top with the chicken and vegetables. Garnish with freshly chopped cilantro, toasted sesame seeds and lime wedges. Serve immediately and enjoy.