Sesame Ginger Chicken with Coconut Rice
A dusting of starch and ground ginger gives the chicken pieces a light crust, and a sesame and ginger sauce glazes them at the end. The rice cooks in coconut milk, which makes it mild and slightly sweet.
The chicken is fried in Fody Shallot-Infused Olive Oil. It tastes of shallot but stays low FODMAP, because the fructans don’t pass into the oil. You mix the sauce yourself, as shop-bought sesame ginger marinades are usually seasoned with garlic.
Method
Coconut rice
- Bring the coconut milk, water, sugar and salt to the boil in a saucepan and stir in the rice. Cover and cook over a low heat for 15 to 18 minutes until the liquid has been absorbed, stirring once so nothing sticks. Take off the heat and leave to stand, covered, for 5 minutes.
Sesame ginger chicken
- Stir all the sauce ingredients together in a small bowl.
- Cut the chicken into 2 cm cubes. Mix the starch and ground ginger in a bowl and toss the chicken in it until lightly dusted all over.
- Heat the shallot oil in a large frying pan or wok over a medium-high heat. Fry the chicken for 5 to 6 minutes, turning, until golden.
- Add the mangetout and fry for 2 minutes more. Pour in the sauce and toss everything for 1 to 2 minutes until it thickens and the chicken is glossy. It should no longer be pink in the middle.
- Loosen the rice with a fork, serve with the chicken and sprinkle with the spring onion greens.
Tips
- Instead of mixing your own sauce, you can use 125 ml ready-made sesame ginger marinade, as long as it is made without onion or garlic.
- Full-fat coconut milk makes the rice creamier. Because it is more concentrated than the light version, use only 200 ml and add 500 ml water.
- Skinless chicken thighs stay juicier when fried. They need 1 to 2 minutes longer.
