Honey and Soy Chicken Skewers with Asian Veggie Rice

Steps

1. a full kettle of water to the boil.
2. Place rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, thinly slice spinach and slice pak choy 1cm, keeping leaves and stalks separate. Grate carrot and courgette and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken skewers, in two batches, for about 4 minutes, or until cooked through. Turn to ensure even cooking then set aside, covered, on a plate. While chicken cooks, roughly chop coriander, cut second measure of lemon into wedges and set both aside.
5. Keep pan on the heat, add pak choy stalks, carrot, courgette, soy sauce, sesame oil and lemon juice. Cook for 1–2 minutes, until veggies are just tender.
6. Add cooked rice to pan along with pak choy leaves and spinach. Toss to combine then season to taste with salt and pepper.
7. divide Asian veggie rice between plates and top with honey and soy chicken skewers. Sprinkle over coriander and chopped peanuts and serve with a lemon wedge on the side for squeezing.