Honey Soy Chicken with Satay Sauce and Brown 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry and toss in a medium bowl with honey, soy sauce and salt and mix well to combine. Set aside for about 10 minutes to marinate.
3. 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.
4. While sauce simmers, thinly slice onion, carrot and spring onions and slice courgette into 1cm-thick rounds. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 4-5 minutes each side, until browned and cooked through. Set aside, covered, to rest before slicing thickly. Reserve pan.
5. Wipe pan clean and return to high heat with a drizzle of oil. Stir-fry brown onion, carrot and courgette for 3-4 minutes, until tender. Remove pan from heat and toss through spring onions, mung bean sprouts, slices of soy chicken and any resting juices.
6. To serve, spoon ¾ cup cooked brown rice into each bowl and top with soy chicken and vegetable stir-fry. Drizzle over satay sauce.