Toasted Jasmine Rice with Green Mango Chili Glazed Chicken, Seared Bok Choy and Cashew Lime

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse under cold water until the water runs almost clear. Add it to a saucepan with 480 ml (2 cups) water, bring to a boil over medium-high heat, reduce to very low, cover, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, make the glaze by mixing the green mango, 45 ml (3 tbsp) soy sauce, fish sauce, honey, rice vinegar, sesame oil, garlic, ginger, red chili, lime zest, half of the lime juice, and black pepper in a bowl.

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   3. Add the chicken to the glaze and toss well to coat. Let it marinate for 10 minutes at room temperature while you prepare the other components.

4. 4

   4. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and place the bok choy cut side down. Sear for 2 to 3 minutes until lightly charred. Add 15 ml (1 tbsp) water, cover for 1 minute to finish softening, uncover, and season with 15 ml (1 tbsp) soy sauce. Remove and set aside.

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   5. In the same skillet, add 15 ml (1 tbsp) vegetable oil and sauté the shallot for 2 minutes until lightly golden at the edges. Add the cooked fluffed rice and stir-fry for 3 to 4 minutes so it lightly toasts and absorbs the shallot flavor. Turn off the heat and mix in half of the scallion. Keep warm.

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   6. Return the skillet to high heat with the remaining 15 ml (1 tbsp) vegetable oil. Add the chicken with all of its marinade and cook for 6 to 8 minutes, stirring often, until fully cooked and the sauce reduces to a glossy glaze. The internal temperature of the chicken should reach 74°C / 165°F.

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   7. Add the cashews to the skillet and toss for 30 seconds so they get coated with the glaze without losing too much crunch. Taste and adjust with the remaining lime juice if you want more brightness.

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   8. Divide the toasted rice among plates or bowls. Top with the seared bok choy and the glazed chicken with its sauce. Finish with cilantro, the remaining scallion, and sesame seeds. Serve immediately with lime wedges if desired.