Ingredients
Equipment
Method
Cooking Instructions
- Preheat your oven grill to 200°C (about 400°F) and prepare a baking tray lined with parchment paper.
- In a large mixing bowl, combine the cooled jasmine rice with tamari, rice vinegar, honey, sesame oil, and minced garlic.
- Spread the seasoned rice mixture in a single layer on the preheated baking tray and bake for 14 minutes, tossing halfway through.
- Dice the boneless, skinless chicken thighs into bite-sized pieces and coat with corn flour mixed with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat and fry the chicken until golden brown, about 5-7 minutes per batch.
- In a food processor, combine lime juice, tahini, honey, salt, and blend until creamy.
- In a large bowl, combine fried chicken, prepared vegetables, and edamame, then drizzle with tahini dressing.
- Sprinkle crispy rice and roasted cashews on top before serving, and add lime or mint for extra flavor.
Nutrition
Notes
For optimal crispiness, use cooled rice and avoid overcrowding the frying pan. Adjust dressing to taste and store components separately until serving.