Thai Chicken and Veggie Satay Stir-Fry with Jasmine Rice

Steps

1. Prepare your ingredients. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and 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.
2. While rice is cooking, combine all satay sauce ingredients in a small pot on high heat and stir until smooth. Bring to a simmer then reduce heat to lowmedium and cook, stirring occasionally, for about 10 minutes, until thickened slightly.
3. Grate carrot; thinly slice spring onions, keeping white and green part separate; cut cherry tomatoes in half; cut lime into wedges. Set all aside.
4. While rice is steaming, heat sesame oil (if using), or a drizzle of oil in a large fry-pan or wok on high heat. Cook chicken, white part of spring onions and garlic for 3-4 minutes, breaking up chicken with a wooden spoon as it cooks, until chicken is cooked.
5. Add carrot, green part of spring onions and 2/3 cup of the satay sauce to pan/wok with chicken and cook for a further 1 minute, until chicken is coated. Toss through mung bean sprouts, chilli flakes (if using) and season to taste with salt and pepper, if needed.
6. To serve, spoon ¾ cup of cooked jasmine rice onto each plate. Top with chicken and veggie stir-fry and drizzle over extra satay sauce. Serve cherry tomatoes and a lime wedge on the side. Garnish with Thai basil (if using).