For the rice, place the rice in a bowl, cover with cold water and soak for 15-20 minutes.
Drain the rice and rinse and place into a saucepan. Add the coconut milk, water and the salt.
Bring to the boil and reduce the heat to a very gentle simmer. Cover and cook for ten minutes, until the rice is tender.
While the rice is cooking, place the lime leaves, ginger, garlic and chilli into a saucepan.
Add the soy sauce and water and bring to the boil.
Add the chicken breasts, then cover and cook over a low heat for four minutes.
Turn the chicken in the liquid, then place the pak choi into a steamer and set the steamer over the chicken pan for three minutes until the pak choi is tender.
For the sauce, while the chicken finishes cooking, place all the sauce ingredients in a small saucepan, place over a medium heat and bring to the boil.
Simmer for a minute, stirring constantly until thickened and glossy.
Slice the chicken and arrange on plates or in bowls with the coconut rice and pak choi.
Drizzle with the sauce, scatter with the spring onions and sesame seeds, and serve immediately.
