Thai Peanut Chicken Rice Bowl

Method

1. 1

   Cook the rice according to packet instructions.

   • 150 g
2. 2

   Whisk the peanut butter, lime juice, soy sauce, maple syrup and 2 tablespoons of warm water into a pourable sauce.

   • 2 tbsp
   • 1
   • 1 tbsp
   • 1 tsp
3. 3

   Pan-fry the diced chicken over high heat 6 to 8 minutes until golden and cooked through.

   • 350 g
4. 4

   Build the bowls: rice, chicken, cucumber and carrot.

   • ½
   • 1
5. 5

   Drizzle the peanut sauce over and finish with coriander.

   • 1 handful