Asian rice salad

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 4 tbsp soy sauce
• 1 tsp honey
• 1 tsp sambal oelek
• 250 g rice, long grain or basmati
• 1 bunch of spring onions
• 3 carrots
• 250 g mushrooms
• 1 red bell pepper(s)
• 2 tbsp oil (peanut oil)
• 1 can coconut milk (400 ml)
• 1 jar sprouts (mung bean sprouts)
• 1 tsp coriander, ground
• Soy sauce
• Sambal Oelek

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove any tendons and fat from the chicken breast and cut into strips. Mix together the soy sauce, sambal oelek, and honey and toss with the chicken strips. Marinate in the refrigerator for at least 1 hour. Meanwhile, cook the rice in salted water until al dente. Drain and refresh in cold water. Slice the spring onions, peel the carrots, and cut into sticks. Slice or quarter the mushrooms as desired. Deseed the bell pepper and cut into short strips. Heat 1 tbsp of oil in a pan or wok and sauté the vegetables for about 5 minutes, stirring constantly, until they have significantly reduced in volume. Pour in the coconut milk and simmer until the mixture no longer appears runny when stirred. In a bowl, combine the rice with the steamed vegetables and the coconut milk. Then heat the remaining oil in the pan and fry the marinated chicken strips until golden brown. Add the rice and the cooking liquid to the rice and mix well. Season with coriander, soy sauce, and sambal oelek. Then, cover and let the salad sit for a while. Note: Serve at room temperature, not refrigerator cold!