Indonesian-Style Chicken & Mushroom Rice With Satay Sauce

Take your chicken out of the fridge, open the packet and let it air, then slice your white cup mushrooms finely

Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced white cup mushrooms and cook for 2-3 min or until they're starting to brown

Trim, then slice your spring onion[s] finely, separating the white parts from the green parts

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your chicken into small bite-sized pieces

Once the mushrooms have browned, add the spring onion whites and the chopped chicken and season with a small pinch of salt

Cook for 4 min or until the chicken has started to brown

Once the chicken has browned, stir the chopped garlic, chopped ginger, half your soy sauce (save the rest for later!), and half the chopped chilli (can't handle the heat? Go easy!) into the pan and cook for 30 secs or until fragrant

Once fragrant, add your basmati rice and 300ml [390ml] [600ml] cold water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until all the water has absorbed, the rice is cooked and the chicken is cooked through (no pink meat!)

Combine your chipotle paste (not a fan of spice? Just add a little!), peanut butter, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water in a bowl

Stir in the juice of half your lime[s] and the remaining soy sauce – this is your satay sauce

Cut the remaining lime into wedges

Wash your spinach then pat dry with kitchen paper

Once everything is cooked, add the spinach and then cook, covered for a further 1-2 min or until wilted

Give it a good mix up – this is your Indonesian-style chicken & mushroom rice