Method. Mix soy sauce, rice vinegar and corn flour together, add the diced chicken and marinate in the fridge for 1 hour. Place the jasmine rice in a pan with water and cook according to packet instructions. When cooked keep covered to keep warm. Finely dice the ginger, slice the spring onions and chop the coriander including the stalks.. Bring rice, 1 cup water, remaining 1 teaspoon salt, and reserved 2/3 cup coconut milk to a boil in a medium saucepan over medium-high, stirring occasionally. Cover, reduce heat to low, and simmer.
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Mix soy sauce, rice vinegar and corn flour together. Add the diced chicken and marinate in the fridge for about 60 minutes. Add the jasmine rice to a pan with water and cook according to packet instructions and once cooked keep covered to keep warm. Finely dice the ginger, slice the spring onions and chop the coriander including the stalks.. INGREDIENTS 1 chicken breast diced into small pieces 10 green beans diced (small pieces) 4 crushed garlic cloves 4 birds eye chillies de-seeded and finely…
