2. Combine 1/2 tbsp sesame oil, 1 tbsp vinegar, 1 tsp sugar, salt and pepper in a bowl. Trim and slice snow peas, julienne (or slice) cucumber. Add to bowl with shredded carrot and toss well with dressing. Set aside.
3. Heat a large frypan with sesame oil over high heat. Add chicken stir-fry strips and cook for 3-4 minutes until golden.
4. Roughly chop and add capsicum to pan. Pour in satay sauce, coconut milk and 1 tbsp soy sauce. Simmer for 5 minutes or until chicken is cooked through.
5. Serve chicken satay over rice with a side of pickled salad. Top with chives and slightly crushed cashews nuts.
Use the rice tub to quickly measure up x 1.5 amount of water.
Snow peas 1/2 punnet (125g)
Lebanese cucumber 1
Shredded carrot 1 bag (200g)
Chicken stir-fry strips 600g
Red capsicum 1
Satay sauce 1 jar (250g)
Coconut milk 400g
Chives 1/2 bunch
Roasted cashew nuts 1 packet (50g)
From your pantry:
sesame oil, salt and pepper, white wine vinegar, sugar, soy sauce