Enjoy this fresh, crisp and delicious chicken rice - that just happens to be easy and speedy.

Recipe & Styling Natalie Homan | Photographs Brendan Homan

Speedy chicken rice
serves 4

4 boneless chicken thigh fillets, skin on
2 rice cooker cups jasmine rice
2 rice cooker cups chicken stock
2 garlic cloves, lightly crushed
2 slices ginger
1 lemongrass stick, bruised
2 tbsp light soy
½ tsp sesame oil
300g green beans, trimmed
1 continental cucumber, peeled and thinly sliced
½ cup coriander leaves

for green chilli sauce
6 large green chillies
2 garlic cloves
40g ginger, roughly chopped
¼ tsp salt
1 tsp white sugar
1 tbsp rice wine vinegar
⅓ cup chicken stock

for spring onion sauce
4 spring onion, finely sliced
40g ginger, julienned
¼ tsp salt
⅓ cup vegetable oil

Rinse rice thoroughly and place into rice cooker bowl. Add stock, garlic, ginger, lemongrass, soy and sesame oil. Nestle chicken, skin-side-up, into rice mix and cook as per rice cooker instructions. Meanwhile, place ingredients for the chilli sauce into a blender and blitz until smooth. Place spring onion, ginger and salt into a small heat-proof bowl. Heat vegetable oil in a small saucepan until shimmering then carefully pour over the spring onion mix. Blanch green beans in salted water.

To serve, divide rice between four plates (shaping in a small round-based bowl for presentation, if desired). Place a small ramekin of chilli sauce on each plate. Slice chicken and arrange on top of green beans and cucumber. Drizzle chicken liberally with the spring onion sauce. Garnish with coriander leaves.