Chicken and rice salad with satay sauce

Ingredients

• Chefs knife
• Chopping board
• Medium frying pan
• Wooden spoon
• Microplane grater
• Medium grater
• Large mixing bowl
• 4tbsp vegetable oil
• 4tbsp water
• 4 boneless skinned chicken thighs
• 200g sugarsnap peas
• 1 large carrot
• 250g microwave brown rice pouch
• 3 cloves garlic
• Thumb sized piece of ginger
• 160g coconut cream
• 4tbsp crunchy peanut butter
• 30g fresh coriander
• 2tsp soy sauce
• 2tsp fish sauce
• salt to season
• Grate ginger and garlic Grate the ginger and garlic with the microplane grater and set aside.
• Saute ginger and garlic Add the remaining 2 tablespoons of oil and once hot add the ginger and garlic and saute for 2 minutes.
• Saute ginger and garlic When the ginger and garlic are softened turn the heat to low and add the coconut cream, peanut butter, soy sauce and fish sauce and stir to combine; remove from the heat.
• Heat rice Heat the rice according to packet instructions, add to the large mixing bowl, season to taste and stir to combine.
• Plate and serve Plate the salad, place the chicken on top and then coat with sauce and serve.