Spicy chicken with french beans and chilli dressing

2 servings

Ingredients

Quantity Ingredient
6 Spring onions; trimmed
1 115 gram lon grain rice
1 Red chilli
1 teaspoon Curry powder
1 tablespoon Dark muscovado sugar
2 tablespoons Soy sauce
2 tablespoons Tomato ketchup
Sunflower oil; for cooking
3 tablespoons Sesame oil
1 Garlic clove; peeled
1 Handful fresh basil leaves
2 Chicken breast fillets; (skin on)
1 Lemon
1 teaspoon Caster sugar
1 Egg
225 grams French beans
Salt and freshly ground black pepper

Directions

1 Place the rice in a pan of boiling salted water and bring to the boil.

Stir once, reduce the heat and cook for 10-12 minutes until completely tender and cooked through.

2 Finely shred two of the spring onions and place in a bowl of iced water.

Set aside to curl up. Cut the chilli in half, remove the seeds and mince the flesh.

3 Place half in a shallow non-metallic dish and add the curry powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1 tbsp each of sesame and sunflower oil. Crush in the garlic clove and chop up 2 tbsp basil and add, mixing well to combine. Season.

4 Slash the skin of each chicken breast and cut each one into three even-sized pieces on the diagonal.

5 Add to the marinade, turning to coat and set aside for at least five minutes or as long as time allows to allow the flavours to combine.

6 Make the moulds for the rice cones. Cut out two 25cm/10" squares of silicone paper, fold each into a triangle and bring the edges together to form a cone.

7 Secure the cone by rolling down the top edge to make a cone that is about 11cm/4½" high and then lightly oil the insides. Heat a griddle pan.

8 For the Dressing: Squeeze 1 tbsp lemon juice into a small bowl. Add the remaining tbsp of soy sauce and tomato ketchup, the rest of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp sesame oil. Whisk until well combined and season to taste.

9 Heat a wok until searing hot. Add the chicken skin-side down to the griddle pan and cook for five minutes without turning. When cooked, transfer to a plate and cover with foil to keep warm.

10 Beat the egg with 1 tbsp sesame oil and season generously. Add a little oil to the heated wok. Finely chop the remaining spring onions, tip into the wok and stir-fry for 30 seconds or so.

11 Add the egg mixture and cook for a minute, tip in the drained rice and stir-fry for a minute or so until heated through. Season to taste.

12 Tail the French beans and place in a pan of boiling salted water. Cook for 2-3 minutes until just tender and cooked through.

13 Drain the French beans and refresh under cold running water, then tip into two-thirds of the dressing and toss to combine.

14 When the rice is cooked, spoon a little at a time into each cone, pushing it down well and levelling off when full. Carefully turn each cone of rice on to a serving plate. Discard the paper and garnish with the spring onions.

15 Arrange some dressed French beans on the serving plate and add a mound of the chicken on top. Mix any juices from the rested chicken with the remaining dressing and drizzle around the edge of the plate to serve.

Converted by MC_Buster.

Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.

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