Chicken Satay Skewers with Veggie Rice

Steps

1. a full kettle to the boil. Preheat BBQ hot plate or grill to medium (if using)
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken skewers dry, rub with lemon zest to coat (if using) and season. Cook chicken skewers, in batches, for about 6 minutes on all sides, until golden and cooked through. Set aside, covered in foil to rest. Set pan aside.
4. While chicken skewers are cooking, prepare veggies. Thinly slice bok choy; grate carrots; roughly chop baby spinach leaves. Set all aside.
5. Once pan has cooled slightly, use paper towels to wipe out any excess oil. Add all satay sauce ingredients to pan and whisk to combine. Return pan to a low heat and cook for about 2 minutes, stirring continuously, until sauce thickens slightly. Set aside.
6. When rice has finished cooking, fluff up grains with a fork and fold through all remaining veggie rice ingredients. Season to taste with salt and pepper.
7. Divide veggie rice between plates and top with chicken skewers and a dollop of satay sauce.