Soy Chicken with Satay Sauce and Brown Rice

Steps

1. BBQ grill to medium-high (if using).
2. Combine rice and water in a small pot with a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels. Toss in a medium bowl with honey, soy sauce and salt and mix well to combine. Set aside for about 10 minutes to marinate.
4. While chicken marinates, combine all satay sauce ingredients in a small pot. Bring to a gentle simmer on low-medium heat and cook for 5-6 minutes, until sauce has thickened slightly. Set aside, covered to keep warm.
5. While sauce simmers, finely slice onion and carrot. Slice courgette 1cm. Heat a drizzle of oil in a medium pan on medium-high heat and cook chicken thighs for 2-3 minutes each side, until browned and cooked through. Set aside, covered in foil, to rest before slicing thickly.
6. Wipe pan clean and return to high heat with a drizzle of oil. Stir-fry onion, carrot and courgette for 3-4 minutes, until tender. Remove pan from heat and toss through slices of soy chicken and any resting juices.
7. spoon ¾ cup cooked brown rice into each bowl and top with soy chicken and vegetable stir-fry. Drizzle over satay sauce and garnish with mung bean sprouts.