Peanut Chicken Stir-Fry with Rice

Steps

1. 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. Combine all peanut sauce ingredients in a small pot and whisk until smooth. Bring to a simmer on low heat for 3-4 minutes, until sauce has thickened slightly. Stir often.
3. Cut carrot in half lengthways and thinly slice on an angle; cut broccoli into small florets and dice stalk 1cm; pat chicken dry and slice 1cm. Place chicken in a bowl with salt and 1 tablespoon soy sauce and toss to coat.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Stir-fry chicken for 3-4 minutes, until just cooked. Remove from pan and set aside.
5. Add another drizzle of oil to pan and stir-fry carrot, broccoli and 1 tablespoon soy sauce for 3-4 minutes, until just tender. Remove from heat and toss through spinach, chicken (and any resting juices) and half of the peanut sauce. Season to taste.
6. To serve, spoon ¾ cup cooked rice per person onto each plate. Top with chicken stir-fry and drizzle with remaining peanut sauce. Garnish with mung bean sprouts.