- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Divide the rice between a couple of warm plates, top with the chicken and veg stir-fry and serve.