Jasmine Rice Bowl with Sweet Chili Kaffir Lime Chicken, Seared King Oyster Mushrooms, and Green Mango Sesame Salad

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 420 ml (1.75 cups) water and a pinch of salt. Bring to a boil, cover, reduce to low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, mix 45 ml (3 tbsp) soy sauce, sweet chili sauce, honey, finely chopped kaffir lime leaves, half of the garlic, half of the ginger, and a pinch of black pepper in a bowl. Add the chicken and toss well to coat. Let it marinate for 10 minutes.

3. 3

   3. In another bowl, combine the green mango, cucumber, half of the scallion, lime juice, rice vinegar, 5 ml (1 tsp) sesame oil, 9 g (1 tbsp) toasted sesame seeds, cilantro, and a pinch of salt. Toss gently and set aside so the flavors can develop.

4. 4

   4. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) neutral oil and, once hot, add the king oyster mushrooms. Cook for 3 to 4 minutes per side until well browned and tender. Add the remaining garlic, remaining ginger, 15 ml (1 tbsp) soy sauce, and 5 ml (1 tsp) sesame oil. Stir-fry for 1 more minute and set aside.

5. 5

   5. In the same skillet, add the remaining 15 ml (1 tbsp) neutral oil. Add the chicken with its marinade and cook over medium-high heat for 7 to 9 minutes, stirring, until glossy and fully cooked. The thickest part of the chicken should reach 74°C/165°F.

6. 6

   6. For a lightly caramelized finish, transfer the chicken to an oven-safe tray and roast for 2 to 3 minutes at 220°C/425°F, watching carefully so it does not burn. This step is optional but gives the glaze extra shine.

7. 7

   7. Divide the jasmine rice among 4 bowls. Top with the glazed chicken, seared mushrooms, and green mango salad. Finish with the remaining scallion and remaining toasted sesame seeds. Serve immediately.