Spicy Chicken and Rice Broth Bowl

Ingredients

• 250 grams minced chicken
• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated garlic
• 1 tablespoon sesame or any neutral cooking oil, divided
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 tablespoon red thai curry paste
• 1 teaspoon light soy sauce
• 1 tablespoon peanut butter
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 cup thin coconut milk
• ½ cup water
• 1 cup cooked rice
• ⅓ cup cooked edamame beans
• ½ lemon juice
• 1 tablespoon finely chopped coriander

Steps

1. Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
2. Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
3. Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
4. To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.