Ingredients

• 2 large (about 200g each) chicken breast fillets
• 400ml can coconut milk
• 4cm piece ginger, peeled, sliced
• 1 cup (200g) Sunrice jasmine rice
• 2 tbs fish sauce
• 2 tbs lime juice
• 1 tbs brown sugar
• 1 red birdseye chilli, finely chopped
• 1 tsp sesame oil
• 1 small wombok, finely shredded
• 2 carrots, peeled, cut into matchsticks
• 2 green onions, cut into matchsticks
• 1 cup bean sprouts
• 1/2 cup Vietnamese mint leaves
• 1/2 cup coriander leaves
• 1 tbs toasted sesame seeds

Method

• Step 1 Combine the chicken, coconut milk and ginger in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl. Cover with plastic wrap, place in the fridge for 1 hour or until cooled completely.
• Step 2 Meanwhile, cook the Sunrice jasmine rice following packet directions. Set aside to cool completely.
• Step 3 Combine the fish sauce, lime juice, brown sugar, chilli and sesame oil in a small bowl.
• Step 4 Drain chicken from coconut milk and coarsely shred. Place in a large bowl. Add the rice, wombok, carrot, green onion, bean sprouts, mint and coriander leaves in a large bowl. Add the dressing and gently toss to combine. Divide among serving plates. Sprinkle with sesame seeds to serve.