Rice:

670g uncooked brown rice (to make approx. 2kg cooked rice)

200g shredded carrot

200g tinned corn

200g edamame, blanched

1 lime, cut into 10 wedges

10g white sesame seeds

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Sticky Chicken:

10 boneless chicken thigh fillets

200g Sweet Tamarind Sauce

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Dressing:

200g Sweet Tamarind Sauce

250g sweet chilli sauce

1. Marinate chicken thighs in Sweet Tamarind Sauce for at least 30mins. Pan fry or oven grill until cooked. 

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2. For dressing, mix Sweet Tamarind Sauce with sweet chilli sauce.

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3. Cook rice as per packet instructions. Divide cooked rice evenly into 10 bowls. Top each bowl with grilled chicken, carrot, corn and edamame.

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4. Drizzle with 3 tablespoons dressing and garnish with lime and sesame. Serve immediately.