- 150g white basmati rice
- 1 shallot
- 1 carrot
- 1 red pepper
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 250g diced chicken leg
- 200ml coconut milk
- 50g tamari
- 40g peanut butter
- 1 tbsp caster sugar
- A handful of coriander, leaves only
- 300ml boiling water
- Sea salt
- 1 tbsp olive, sunflower or coconut oil
Prep: 15 mins | Cook: 25 mins
1. Tip the rice into a sieve and give it a good rinse under cold water. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn right down and very gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 10 mins. It will keep warm in the pan while the stir-fry cooks.
2. While the rice is simmering, make the stir-fry. Peel and finely slice the shallot. Peel the carrot, halve it widthways and finely slice it into batons about as big as your little finger. Halve the pepper and scoop out the seeds and white pith. Slice it into batons to match the carrot.
3. Peel and grate the garlic and ginger. Finely chop the chilli, flicking out the seeds and white pith for less heat.
4. Warm a wok or deep frying pan over a high heat for 2 mins. Add ½ tbsp oil and the chicken. Stir fry for 5 mins till the chicken is browned all over. Lift the chicken out of the pan and pop it on a plate.
5. Add another ½ tbsp oil to the pan with the shallot, carrot and pepper. Stir fry for 3 mins till the veg have just softened.
6. Add the chicken back into the pan. Stir in the garlic, chilli and ginger. Stir fry for 1 min.
7. Pour in the coconut milk. Add the tamari, peanut butter and sugar. Pop a lid on the pan, turn the heat down to medium and simmer for 10 mins till the chicken is cooked all the way through.
8. Fluff the rice with a fork and divide it between 2 warm bowls. Top with the chicken stir-fry and garnish with the coriander leaves to serve.