Garlic Butter Chicken Bites

Ingredients

• 185g (6.5 oz) chicken breast, in 2cm / 3/4in cubes
• 60g (1/3 cup) jasmine rice, dry
• 120ml (1/2 cup) water, for the rice
• 15g (1 tbsp) butter
• 3 garlic cloves (9g), finely minced
• 1 tsp (5ml) olive oil
• Juice of 1/2 lemon (15ml)
• 1/2 tsp fine salt, 1/4 tsp black pepper
• 1 tbsp flat-leaf parsley, chopped

Method

1. Rinse the rice in a sieve until the water runs clear. Put it in a small pan with the 120ml water, bring to a boil, then cover and cook on the lowest heat 10 min.
2. Take the rice off the heat and leave it covered another 10 min. Do not lift the lid - that trapped steam is what finishes the grains.
3. Pat the chicken cubes completely dry with kitchen paper, then toss with the salt and pepper.
4. Heat the oil in the skillet over high until it shimmers. Add the chicken in one layer with space between the pieces and leave it 3 min without moving.
5. Turn each piece and cook 3-4 min more, until golden all over and 74C / 165F at the centre of the largest cube.
6. Drop to medium-low. Add the butter and garlic and toss constantly for 60 seconds, until the garlic smells sweet but has not coloured.
7. Off the heat, squeeze in the lemon and scrape the base of the pan clean. Serve over the rice with the parsley.