- 550 g skinless, boneless chicken breast fillets
- 2 tablespoons sunflower oil
- 3 tablespoons salt-reduced soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 21/4 cups (250 g) basmati rice, rinsed
- 1 cup (100 g) sliced snow peas
- finely grated zest of 2 limes
- freshly squeezed juice of 2 limes
- 2 tablespoons chopped fresh coriander leaves
- 3 cups (225 g) shredded Chinese cabbage
- 1/4 telegraph cucumber, diced
- 4 spring onions, sliced
- Cut the chicken breasts into long strips about 1 cm thick. In a bowl, mix together 1 tablespoon of the sunflower oil, 2 tablespoons of the soy sauce, the fish sauce, garlic and ginger. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours.
- Cook the rice in a saucepan of boiling water for 10 minutes, or until almost tender. Add the snow peas and cook for a further 2 minutes. Refresh immediately in cold water and drain well. Set aside.
- Combine the lime zest and juice with the remaining oil and soy sauce in a large bowl. Add the rice, snow peas, coriander, cabbage, cucumber and spring onions, and toss together until well combined. Arrange on a serving platter.
- Preheat the grill to high. Lift the strips of chicken out of the marinade, reserving the marinade, and thread onto metal skewers. Grill for 8–10 minutes, or until cooked through, turning once so the chicken cooks evenly.
- To make the spicy peanut dressing, put the onion, peanut butter, chilli, coconut milk, sugar and reserved marinade into a small saucepan. Bring to the boil, then reduce the heat and simmer for about 5 minutes, stirring regularly — add 2-3 tablespoons water if the dressing is too thick.
- Remove the chicken from the skewers and arrange over the salad. Drizzle the dressing over the top and serve the salad warm or at room temperature.
Preparation: 20 minutes, plus at least 3 hours marinating
Cooking: 25 minutes