Chicken satay with rice and pickled salad

1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

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.

Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.

Basmati rice 300g
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