Vietnamese Style Glazed Chicken Breast

Once the pan is hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Meanwhile, cut the lime into wedges.

Roughly chop the coriander (stalks and all). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in the (now empty) frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Transfer to a bowl and cover to keep warm.

Pop the frying pan back on medium-high heat with a drizzle of oil. Season the chicken with salt and pepper. 

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While the chicken is frying, mix the ketjap, ginger, garlic & lemongrass paste, sambal and water for the sauce in a small bowl (see pantry for amount). 

In a large bowl, mix the coleslaw mix, mayonnaise, coriander and half the lime juice. Season with salt and pepper, add a pinch of sugar and mix together.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Put the frying pan back on medium heat and pour in the sauce. Simmer until thickened slightly, 1-2 mins. 

Stir through the butter until melted, then remove from the heat.

Fluff up the rice with a fork and fold through the toasted coconut.

Cut your chicken breasts widthways into 1cm thick slices.