Pre heat your oven to 200 fan bake.
Mix the ginger, sweet chilli and butter together. Using your hands carefully lift up the skin around the chicken breasts, spoon some of the buttery mix under the skin. Then spoon the remaining butter over the outside of the chook. Season generously with salt and pepper.
Place the chicken onto a baking dish. Place the chicken in the oven, it’s important to have the front of the chicken facing towards the oven door the legs at the back. (this is because the back of the oven is hotter and the legs take longer to cook) Bake for approximately 1 hour 10 minutes – 1 hour 20 minutes or until cooked. This will vary oven to oven.
Whilst the chicken is cooking make the sauce, fry the ginger and onion in a pan with a good glug of oil. Stir for about 5 minutes until the onion has softened. Add the lime juice, sesame oil and stir.
Ext pour in 1 cup of coconut milk and the sweet chilli. Leave this to simmer away for a few minutes on a low heat. Then turn off the heat.
Wash the rice, then place it into a saucepan. Add the remaining coconut milk and water plus a good pinch of salt. Cook the rice as per the packet instructions. Leave the lid on once its cooked to stay warm.
When the chicken is perfectly cooked, get it out of the oven to rest for a few minutes. Heat the coconut sauce up for a minute and stir through the coriander, then place into a small serving bowl for the table.
Whilst the chicken is resting, heat a large saucepan of boiling water, blanch the broccoli, bok choy and peas for 2 minutes.
Get a large serving platter, pour over the cooked rice, top with the blanched a green vegetables. Carve the chicken up and place it in the centre.
Let everyone help themselves and ENJOY!
