Coconut Soy Chicken Rice Bowl

Ingredients

• 580g Chicken breast
• 310g Rice
• 1 head Broccoli
• 1 capsicum Capsicum
• 45ml Soy sauce
• 180ml Coconut milk

Method

1. Prep the ingredients Set out chicken breast, rice, broccoli, capsicum, soy sauce and coconut milk. Wash, trim, and chop broccoli and capsicum before heating the pan. Measure soy sauce and coconut milk. Cut the chicken breast into 2-3 cm pieces.
2. Cook the base Start cooking the rice following the packet directions. Leave it to cook until tender while you cook the other ingredients in the following steps. If you cook the rice ahead, cool it quickly (spread on a tray), refrigerate within 1 hour at 5C or colder and use it within a day.
3. Cook the protein While the rice cooks, heat a large non-stick pan or wok over medium-high heat and add two tablespoons of water. Cook the chicken pieces for 6-8 minutes, turning, until cooked through with no pink in the centre (75C on a food thermometer).
4. Add vegetables Add broccoli and capsicum and two tablespoons of water to the same pan and stir-fry over medium-high heat for 3-5 minutes until bright and tender-crisp.
5. Add sauce Pour in soy sauce and coconut milk, scraping the pan so the sauce coats everything evenly.
6. Combine Take the pan off the heat while the rice finishes cooking. Once the rice is cooked, spread it on a tray to steam off for 5 minutes. Return the pan to medium-high heat. Add the cooked rice to the pan and toss for 2-3 minutes until hot all the way through.
7. Serve Divide into serves and serve straight away.