2. Combine 1/2 tbsp 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 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.
We used sesame oil for this dish fo added flavour, but any oil of choice works fine!
Snow peas, 1 packet (100g)
Continental cucumber, 1/2 *
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
Oil of choice (see notes), salt, pepper, white wine vinegar, sugar, soy sauce