- 150g white basmati rice
- 1 garlic clove
- 40g peanut butter
- 1 lime
- 2 tbsp tamari
- 1 red pepper
- 200g runner beans
- 1 cayenne chilli
- 2 spring onions
- 250g diced chicken leg
- 1 tsp ground cumin
- 400ml boiling water
- Sea salt
- 1 tbsp olive oil
Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil, then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.
While the rice cooks, peel and grate the garlic into a bowl. Spoon in the peanut butter. Squeeze in the lime juice. Add 2 tbsp tamari and stir everything together till it comes together into a thick sauce. Set aside.
Halve the pepper and scoop out the seeds and membrane. Slice the pepper into thin strips. Trim the runner beans and slice them into bite-sized chunks. Halve the chilli, scraping out the seeds and membrane for less heat. Trim the roots and woody ends off the spring onions and chop them into chunks.
Chop any large pieces of chicken into bite-sized pieces. Warm 1 tbsp oil in a large frying pan or work over a medium-high heat. Add the diced chicken and stir fry for 6-8 mins.
Slide the sliced pepper, chilli, runner beans and spring onions into the pan. Spoon in 1 tsp ground cumin. Stir Fry for a further 2-3 mins, till the veg are tender and the chicken is cooked through.
Add the peanut sauce, pour in 100ml boiling water and stir. Warm through for 1-2 mins. Taste and add the last of the tamari or a pinch of salt if you think it needs it.
Divide the rice between a couple of warm plates, top with the chicken and veg stir-fry and serve.