Dinner recipe
Quick chicken satay rice bowls with chicken breast strips, microwave basmati rice, cucumber, carrots, peanut butter, soy sauce, lime, and coriander.
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Ingredients
wide frying pan, mixing bowl, peeler, grater, knife, chopping board
Method
Slice the chicken breast fillets into thin strips, ribbon the carrots with a peeler, dice the cucumber, chop the coriander, grate the ginger, and cut the lime into wedges.
Whisk the peanut butter, soy sauce, honey, ginger, 2 tablespoons lime juice, black pepper, and 3 tablespoons warm water until spoonable.
Heat 1 tablespoon vegetable oil in a wide frying pan over a medium-high heat and fry the chicken with a pinch of salt for 5 to 6 minutes until golden and no pink patches remain.
Reduce the heat, add half the satay sauce, and bubble for 2 minutes until the chicken is glossy and coated.
Microwave the basmati rice pouches to pack instructions, then tip into bowls and fluff with a fork.
Top the rice with satay chicken, cucumber, carrot ribbons, coriander, remaining sauce, and lime wedges.
