Vegetable Fried Rice with Chicken Satay

This is a winner winner chicken dinner. Grilled chicken, peanut satay sauce and a flavoursome fried rice packed with vegetables.

INGREDIENTS

Cooked wholegrain rice and quinoa (cooled) (precooked rice packs are also perfect for this)

1 Onion (diced)

50g Frozen Peas

1/2 Red Pepper (chopped)

1tbs Ginger (finely chopped)

1tbs Garlic (finely chopped)

4/5 Baby Sweetcorn (chopped)

1tbs Oyster Sauce

1tbs Soy Sauce

1tsp Sesame Oil

CHICKEN SATAY

400g Chicken Strips or Breasts sliced into strips

MARINADE

1 tbs Honey

1tbs Soy Sauce

1tsp Fish Sauce

1tsp Sriracha (hot sauce)

1tsp Ginger (crushed)

1tsp Garlic (crushed)

DIPPING SAUCE

3tbs Peanut Butter

1tbs Honey

1tbs Soy Sauce

1tsp Fish Sauce

1tsp Sriracha (hot sauce)

1tsp Ginger (crushed)

1tsp Garlic (crushed)

1tbs Coriander/Cilantro

4/5tbs Water (to loosen the mixture)

1/2 Lime (juice)

METHOD

- Marinate the chicken chinks in the sauce and leave for as long as possible, preferably overnight

- When ready, preheat the grill and put the chicken on skewers (if using wooden ones, soak in water first to prevent burning)

- Combine the ingredients to make the dipping sauce and leave to one side

- Place the chicken skewers under the grill for 4/5 minutes on each side. They should be lovely and brown and cooked through.

- Heat a wok over a medium heat and fry off the onion, after a couple of minutes add the sweetcorn, pepper and peas, followed by the garlic and ginger. Cook until the vegetables have softened. Add your precooked and cooled rice and quinoa to the wok and heat through.

- After a couple of minutes add the soy sauce, oyster sauce and sesame oil then mix to combine.

- Serve hot with the chicken and satay sauce

- ENJOY!