Satay chicken with jasmine rice

Method

1. 

   1Rice

   Rinse the rice in a sieve under cold running water and drain well. Bring the water and salt to the boil, add the rice, cover and leave to swell over a low heat for approx. 12 mins, without lifting the lid. Remove the pan from the hob, leave the rice to rest for approx. 5 mins, then fluff up with a fork.

2. 

   2Peanut sauce

   Heat the oil in a small pan. Gently fry the garlic and ginger for approx. 1 min. Add all the remaining ingredients up to and including the salt and bring to the boil. Transfer to a tall beaker and blitz until smooth with a stick blender.

3. 

   3Chicken

   Pat the meat dry, season and dust with cornflour. Heat the oil in a non-stick frying pan and brown the meat all over for approx. 3 mins. Pour in the peanut sauce, bring to the boil, reduce the heat and simmer gently for approx. 3 mins until the meat is cooked through. Keep warm.

4. 

   4Vegetables

   Heat the rapeseed and sesame oils in a wok or large frying pan. Stir-fry the carrot, pepper and onion for approx. 3 mins. Add the Chinese cabbage, bamboo shoots and ginger and stir-fry for a further approx. 2 mins until the vegetables are tender-crisp. Season.

5. 

   5To serve

   Arrange the rice, chicken satay and vegetables on plates and sprinkle the sesame seeds over the chicken.

Tip:

Use 1½ tbsp peanut butter instead of peanuts – then the sauce doesn't need blending.

Variation:

With ½ tsp sambal oelek the sauce is mild; with 1 tsp it is noticeably hot.

Goes well with:

Lime wedges and fresh coriander.