Colorful Rice Salad with Chicken Skewers and Peanut Dressing

Ingredients

• 500 g chicken breast fillet
• 10 g ginger
• 1 Garlic clove
• 4 tbsp sesame oil
• 4 tbsp soy sauce
• 250 g ORYZA (Jasmine rice)
• Salt
• 2 carrots
• 1 bunch scallions
• 200 g savoy cabbage
• 200 g red cabbage
• 1 Papaya
• 1 tbsp Peanut butter
• 2 tbsp Lime juice
• 1 tsp rice syrup
• a pinch cayenne pepper
• 2 tbsp roasted peanuts
• 1 handful Thai basil leaves

Instructions

1. 1.

   Rinse the chicken breast fillet, pat dry and cut into pieces. Thread pieces onto wooden skewers. Peel and finely chop ginger and garlic. Mix 2 tbsp sesame oil and 2 tbsp soy sauce with ginger and garlic, then marinate the skewers in this mixture. Let them sit in the refrigerator for about 30 minutes.

2. 2.

   Place rice in a pot with twice its volume of cold salted water, stir once. Bring to a boil, then simmer the rice over medium heat for 12–15 minutes. Remove from heat, fluff the rice and let it cool for 10 minutes.

3. 3.

   Meanwhile, peel, wash, and finely shred carrots, scallions, savoy cabbage, and red cabbage into thin ribbons. Peel, halve, seed, and slice papaya into fine strips. Combine the vegetables with the rice and papaya in a bowl.

4. 4.

   For the dressing, whisk together remaining oil, remaining soy sauce, 2 tbsp water with peanut butter, lime juice, and rice syrup; season with cayenne pepper. Chop the peanuts. Wash and dry the basil leaves.

5. 5.

   Heat a non‑stick pan and grill the skewers over medium heat for about 7–10 minutes on all sides. Arrange the salad onto four plates, drizzle the dressing over it, place the grilled skewers on top, and sprinkle with peanuts and basil leaves.