Name: Chicken satay with rice
Total time: 35 min
Yield: Serves 4
Ingredients: ½ cucumber, thinly sliced; a handful radishes, thinly sliced; 3 tbsp rice vinegar; 200g wholegrain rice; 1 tbsp groundnut oil; 4 small chicken breasts, cut into bite-sized pieces; 5 tbsp peanut butter; 1 tbsp soy sauce; 1 tbsp toasted sesame oil; a handful of leaves coriander; 1 red chilli, deseeded and thinly sliced (optional)

Three bowls filled with chicken, rice and salad, placed on a wooden table

½ cucumber
thinly sliced
a handful radishes
thinly sliced
3 tbsp rice vinegar
200g wholegrain rice
1 tbsp groundnut oil
4 small chicken breasts
cut into bite-sized pieces
5 tbsp peanut butter
1 tbsp soy sauce
1 tbsp toasted sesame oil
a handful of leaves coriander
1 red chilli
deseeded and thinly sliced (optional)

Method

step 1
Put the cucumber and radishes into a bowl with 1 tbsp of rice vinegar and a good pinch of salt, and mix well.
step 2
Cook the wholegrain rice in a large pan of lightly salted water according to pack instructions (about 25 minutes), then drain really well.
step 3
Meanwhile, heat the oil in a wok or non-stick frying pan over a high heat. Season the chicken really well then fry for 4-5 minutes until caramelised, then turn down the heat to low.
step 4
Put the peanut butter into a bowl, pour in 100ml of just-boiled water and whisk well. Pour in the remaining 2 tbsp of rice vinegar, the soy and sesame oil, then tip into the pan and gently simmer for 5 minutes.
step 5
Divide the rice between bowls, spoon over the chicken and sauce, and some of the quick pickles, then finish with coriander leaves and sliced chilli, if you like.