Lemongrass chicken with black rice salad

Step 1

Combine lemongrass paste, ginger, garlic, sugar, soy sauce and sesame oil in a screw-top jar. Shake well to combine. Place the chicken in a shallow glass or ceramic dish. Pour over half the lemongrass mixture and turn to coat. Season.

Step 2

Preheat a barbecue grill or chargrill on high. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

Step 3

Meanwhile, heat the rice following packet directions. Set aside to cool slightly. Transfer to a bowl. Add the cucumber, mint, coriander, cashew and spring onion and toss to combine.

Step 4

Add lime juice and peanut oil to remaining lemongrass mixture in the jar. Shake well to combine. Drizzle over the rice mixture in the bowl. Season. Divide the rice mixture and chicken among serving bowls. Serve with lime wedges.