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RECIPES
| Calories | 138,6 Kcal |
| Fat | 5,1 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 11,9 g |
| of which sugar | 2,5 g |
| Proteins | 11,0 g |
| Salt | 0,1 g |
| Calories | 138,6 Kcal |
| Fat | 5,1 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 11,9 g |
| of which sugar | 2,5 g |
| Proteins | 11,0 g |
| Salt | 0,1 g |
Cut the chicken into 4-5 cm pieces. Put them in a bowl. In a pot, place bay leaf, rice with water and a pinch of salt (2 cups of water for each cup of rice). Put the lid on and bring to a boil. Lower the temperature to a minimum and let simmer until the water is absorbed, about 12-15 min. Turn off the heat and set aside with the lid on. Cut onion into julienne. Put panko on a plate. Pass the chicken pieces through the panko, 1-2 at a time. Not all at once. Heat oil in a frying pan and cook the chicken over medium heat, about 10 minutes. The chicken meat should be white inside, not pink. Chop coriander (leaves and stems). Cut the chicken into 4-5 cm pieces. Put them in a bowl. In a pot, place bay leaf, rice with water and a pinch of salt (2 cups of water for each cup of rice). Put the lid on and bring to a boil. Lower the temperature to a minimum and let simmer until the water is absorbed, about 12-15 min. Turn off the heat and set aside with the lid on. Cut onion into julienne. Put panko on a plate. Pass the chicken pieces through the panko, 1-2 at a time. Not all at once. Heat oil in a frying pan and cook the chicken over medium heat, about 10 minutes. The chicken meat should be white inside, not pink. Chop coriander (leaves and stems).Cooking step by step
The chicken I:
Squeeze half of the lime on top and add a drizzle of olive oil. Add spice mix and season with salt and pepper.
Mix and set aside. 
The rice:
The onion:
In a bowl mix onion, juice from rest of the lime and a pinch of salt.
Set aside. 
The chicken II:
Store the battered pieces on another plate. 
The chicken III:
Remove from heat and in the same frying pan add sweet chili sauce and stir so that the chicken is soaked in it. 
The salad:
Cut cherry tomatoes in half.
Mix onion, cherry tomatoes, and mixed greens. Dress with a dash of olive oil.
Serve chicken with rice, salad and finish with coriander on top. Cooking
step by stepThe chicken I:
Squeeze half of the lime on top and add a drizzle of olive oil. Add spice mix and season with salt and pepper.
Mix and set aside. 
The rice:
The onion:
In a bowl mix onion, juice from rest of the lime and a pinch of salt.
Set aside. The chicken II:
Store the battered pieces on another plate. The chicken III:
Remove from heat and in the same frying pan add sweet chili sauce and stir so that the chicken is soaked in it. The salad:
Cut cherry tomatoes in half.
Mix onion, cherry tomatoes, and mixed greens. Dress with a dash of olive oil.
Serve chicken with rice, salad and finish with coriander on top.
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