1 cup white rice
2 chicken thighs, boneless skinless
2 tbs soy sauce
¼ cup cornstarch
⅓ cucumber
1 tsp rice wine vinegar
1 tsp salt
1 tsp sugar
1 carrot
¼ small cabbage
¼ cup sweet chilli sauce
Mayonnaise, optional
Directions
Cook rice: Cook 1 cup of white rice
Chicken: Chop 2 chicken thighs into 2cm cubes. Add to a bowl and cover with 2 tbs soy sauce and mix well. Add ¼ cup cornflour into a small bowl and dip each piece of chicken in, coating all sides. Evenly spread out on a large baking tray, and spray with oil. Preheat the oven to 200C fan and bake for 15-20 minutes, flipping halfway.
Vegetables: Thinly slice ⅓ cucumber and place in a bowl. Mix with 1 tsp rice wine vinegar, 1 tsp salt and 1 tsp sugar. Set aside. Finely shred 1 carrot and ¼ small cabbage and mix together.
Finish off: Toss cooked chicken in ¼ cup sweet chilli sauce. Layer on top of cooked rice and serve with cucumbers, slaw and mayonnaise on the side.
