Rice	g
Kosher Salt	tsp
Lime Juice	tbsp
Lime Zest	tsp
Honey	tbsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Pickled Veggies
Cucumber
Radish	g
Red Onion
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml
Chicken Breast
Boneless Chicken Breast	g
Olive Oil	tbsp
Salt & Pepper to taste
Fresh Lemongrass	stick
Chili
Garlic Clove
Fresh Ginger	cm
Water	ml
Honey	ml
Ketjap Manis	tbsp
Ground Cinnamon	tsp
Salad
Lamb's Lettuce	g
Edamame Beans	g
Dressing
Lime Juice	tbsp
Sesame Oil	tbsp
Honey	tbsp
Kosher Salt

1. For the salad, prepare the rice according to the package instructions and allow to cool down completely. Wash the lime with hot water, dry it, rub the peel and squeeze the juice. Toss the rice with lime juice, lime zest, honey, cayenne pepper and olive oil and marinate everything well.
2. Wash, dry and slice the radishes. Peel the cucumber and slice thinly. Peel the onion and cut into rings. Mix the rice vinegar, sesame oil, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
3. In the meantime, prepare the chicken breast. For the marinade, wash the lemongrass, dry it, cut the thick end in a cross shape, and cut the stick in half. Wash and dry the chilies, halve lengthways, and remove the seeds. Peel the garlic. Roughly slice the ginger with the peel. Add water into a saucepan, bring to boil and add all the ingredients for the marinade. Let it simmer for about 30 minutes until it has a thick consistency.
4. Rinse chicken breasts with cold water and pat dry. Heat olive oil in a pan and fry the chicken breast for about 3 minutes. Season with salt and pepper and then deglaze with the marinade and glaze.
5. Wash the lamb's lettuce, cut off the roots and shake dry.
6. Mix the cooled rice with the pickled vegetables, lamb's lettuce, and edamame. For the dressing, mix all the ingredients together and season with salt and pepper.
7. Serve the salad with the chicken breast.

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