SERVES: 4 Persons
PREPARATION TIME: 10 min
COOKING TIME: 30 min
STANDING TIME: 30 min
- 1/2cm piece ginger, grated
- 1 tbs lemongrass paste
- 2 tbs tamari or soy sauce, plus extra to drizzle
- 2 tbs sesame oil
- 1 clove garlic, crushed
- 2 small chicken breasts, slice after cooking
- 250g white rice
- ¼ cup mayonnaise
- 1 tsp – 1 tbs Sriracha sauce
- 2 carrots, spiralised
- 1 zucchini, spiralised
- 1 jalepeno, finely sliced
- ¼ bunch coriander
- 2 tbs sesame seeds
- 1 handful edameme
Combine all ingredients for the chicken in a mixing bowl, making sure the chicken pieces are well-coated. Put chicken into a container and place in the fridge to marinate for 30 minutes to 1 hour.
Rinse rice until water runs clear. Place rice into Micro Urban Base and fill with 500ml of water. Cover with Rice Separator Insert and Rice Cover. Place into microwave and cook at 900 watts for 15 minutes.
Remove from microwave. Transfer rice into a bowl and cover to keep warm. Set aside.
Rinse and quickly clean Micro Urban Base, before filling with 400ml water. Place the Large Shielded Colander on the Base and place marinated chicken pieces inside. Cover with Shielded Cover. Place into microwave and cook at 900 watts for 15 minutes.
Place spiralized carrot in the Shallow Colander, microwave for 2 minutes. Add the zucchini and the edamame and microwave for a further 1 minute.
To make sauce, mix together the mayonnaise and sriracha in a small bowl.
To serve, place chicken on top of rice, along with carrot, zucchini, jalapeño and fresh coriander. Drizzle with soy sauce, sesame oil and Sriracha mayonnaise. Top with a sprinkle of sesame seeds.