Indonesian-Style Chicken Rice With Satay Sauce

Slice the chestnut mushrooms finely

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

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 chestnut mushrooms and cook for 2-3 min or until they're starting to brown

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

Peel and finely chop (or grate) the garlic

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

Cut the chicken breasts into small bite-sized pieces

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

Cook for 2-3 min or until the chicken has started to brown

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

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

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed, the rice is cooked and the chicken is cooked through (no pink meat!) – this is your Indonesian-style chicken rice

Combine the chipotle paste, peanut butter, 1 tsp [2 tsp] sugar, and 1 tbsp [2 tbsp] warm water

Stir in the juice of 1/2 [1] lime and the remaining soy sauce – this is your satay sauce

Cut the remaining lime into 2 [4] wedges