Chicken & rice with peanut sauce

📝 Ingredients

• 120 g chicken breast
• 80 g jasmine rice
• 2 tbsp 100% peanut butter (no added sugar)
• 1 tbsp soy sauce
• 1 tsp freshly grated ginger
• 1 tsp rice vinegar
• 1 tsp honey
• 1 tsp sriracha (adjust to taste)
• 2–3 tbsp hot water (to thin the sauce)
• 1 garlic clove, chopped
• 1 tbsp neutral oil
• Fresh coriander, crushed peanuts, spring onion

🍴 Utensils

• Saucepan
• Frying pan
• Small bowl for the sauce

📖 Steps

1. Cook the jasmine rice: rinse until the water runs clear, then cook covered for 10–12 min in 1.5x its volume of salted water. Let rest for 5 min.
2. Make the satay sauce while the rice cooks: mix peanut butter, soy sauce, ginger, rice vinegar, honey and sriracha. Stir in the hot water spoonful by spoonful until it coats the back of a spoon. Taste and adjust sweet/salty/spicy.
3. Flatten the chicken and season with salt, pepper and a pinch of paprika. Cook in the oiled pan over medium-high heat, 4 min per side. Rest for 2 min, then slice.
4. In the same pan, sauté the chopped garlic for 30 sec over medium heat, pour in the sauce and heat for 1 min, stirring. The sauce will thicken slightly.
5. To serve: rice as the base, chicken slices fanned out on top, then pour the hot sauce generously over.
6. Garnish with roughly crushed peanuts, fresh coriander and sliced spring onion. Add a lime wedge on the side.