Sesame Chicken with Vietnamese Rice Salad

I have a bit of a thing for Vietnamese food. I think it's the fish sauce. YUM!

Serves 4

2 tsp sesame oil

4 large chicken thigh fillets, deboned, skin on

Vietnamese Rice Salad

2 cups rice, cooked

1 yellow capsicum, finely sliced

1 red capsicum, finely sliced

½ zucchini, cut into matchsticks

2 spring onions, green parts only, finely sliced

½ cup coriander, roughly chopped

1 Tbsp sesame seeds and lime wedges, to serve

Coconut dressing

½ cup coconut milk

1 lime, juiced

1 long red chilli, finely diced

3 tsp fish sauce

2 tsp white sugar

1 tsp ginger, finely grated

Combine dressing ingredients in a jug or jar and combine.

Cook rice and then combine with capsicums, zucchini, spring onions coriander and dressing.

Season chicken. Heat sesame oil in a frying pan over medium heat. Add chicken, skin side down, and cook until skin is crispy. Flip chicken and fry until cooked all the way through. Remove from heat and let rest for a few minutes before serving.

Serve heaped rice in bowls topped with chicken, a sprinkle of sesame seeds and a wedge of lime.