Caramel Chicken with Rice and Coriander-Cucumber Salad

Bring water to a boil for the rice. Cook the rice according to the package instructions.

Rinse and dice the cucumber into a bowl. Peel and slice the red onion into very thin strips and add it to the bowl. Season with oil, lime juice, salt, and sugar. Finely chop the coriander and mix it in.

Prepare the seasoning sauce. Peel and grate the garlic and ginger into a small dish. Measure and add sugar, soy sauce, white wine vinegar, water, and lime juice.

Dice the sous vide chicken.

Heat a frying pan with oil. Add the chicken to the pan and fry for about 6-8 minutes, stirring occasionally.

Pour the seasoning sauce into the pan, bring to a boil, and simmer for a few minutes.

Plate the rice, caramel chicken, and cucumber salad. Serve immediately.