Fragrant Chicken Breast Satay Bean Bowl With Lime Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Roughly chop your roasted peanuts

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Cut the zested lime in half, then cut the remaining lime into 1 wedge per person

Heat a large, dry wide-based pan (preferably non-stick) over a medium heat

Once hot, add the chopped peanuts and cook for 2-3 min or until toasted and lightly golden

Once golden, set aside on a plate (save the pan!) – these are your toasted peanuts

Tip: Watch them like a hawk to make sure they don't burn!

Boil half a kettle

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add your diced chicken breast with a little salt and cook for 3-4 min or until lightly browned

Meanwhile, dissolve your peanut butter in 100ml [130ml] [170ml] boiled water – this is your peanut stock

Once the chicken is browned, add your tomato paste, chopped garlic and half your chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

Once fragrant, add the peanut stock and cannellini beans (no need to drain!) with all the bean water to the pan with 1/2 tsp [3/4 tsp] [1 tsp] sugar and give everything a good mix up

Reduce the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once the chicken is cooked, add your chicken stock mix and red Thai curry paste to the pan with a pinch of salt and stir it all together – this is your fragrant chicken satay bean bowl

Once everything is ready, add the lime zest to the cooked brown rice and give everything a good mix up – this is your lime rice