Grilled Chicken with Capsicum Stir-Fry and Steamed Rice

Ingredients

• 300 gchicken breast
• 1 cupjasmine rice
• 1 piecered capsicum
• 1 pieceyellow capsicum
• 2 piececarrot
• 3 piecegarlic cloves
• 1 tspfresh ginger
• 2 tbsplow-sodium soy sauce
• 1 tbspsesame oil
• 1 tbsprice vinegar
• 1 tsphoney
• 1 tbspolive oil
• 0.5 tspblack pepper
• 0.5 tsppaprika
• 2 piecespring onion

Method

1. 1

   Start the jasmine rice first: rinse 1 cup rice until water runs clear, then cook in a rice cooker or pot with 1.5 cups water — it will be ready in about 12–15 minutes.

2. 2

   While the rice is cooking, slice the chicken breasts horizontally into two thin cutlets each, then pound lightly to an even thickness of about 1.5 cm so they cook quickly and evenly.

3. 3

   Rub the chicken with olive oil, paprika, black pepper, and 1 tbsp of the low-sodium soy sauce. Set aside while you prep the vegetables.

4. 4

   Thinly slice the red and yellow capsicum into strips, cut the carrots into thin matchsticks, mince the garlic, grate the ginger, and thinly slice the spring onions.

5. 5

   Heat a grill pan or non-stick skillet over high heat until very hot. Place the chicken cutlets in and grill for 3–4 minutes per side until cooked through with nice char marks. Remove and rest for 2 minutes.

6. 6

   While the chicken rests, heat sesame oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

7. 7

   Add the carrot matchsticks first and stir-fry for 1 minute, then add the capsicum strips and toss everything together over high heat for another 2 minutes until just tender but still with a little crunch.

8. 8

   Mix together the remaining 1 tbsp low-sodium soy sauce, rice vinegar, and honey, then pour over the vegetables and toss to coat. Remove from heat.

9. 9

   Slice the rested chicken at an angle and serve alongside the stir-fried vegetables and a scoop of steamed jasmine rice. Scatter sliced spring onions over the top to finish.