Crispy chicken on coconut rice
Under R130 • Serves 4 • Preparation: 30 minutes Cooking time: 25 minutes
• 250ml jasmine rice
• 250ml boiling water
• 125ml coconut milk
• 3ml salt
• 5ml toasted sesame seeds
• 600g mini crumbed chicken fillets
• 300ml frozen peas • 100g fresh snap peas
• a handful fresh spinach, chopped
• 1 tablespoon chopped coriander (optional)
• soy sauce
• spring onions and lemon
(optional)
Place the rice, water, coconut milk and salt in a pot and
