Elevate your leftover Sticky Soy, Ginger & Garlic Chicken Traybake with this delish rice bowl. Served with glazed veg and finished with lime and saucy peanut butter, it's an addictive weeknight supper.
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Serves
2
Jasmine Rice
Aubergine
Red Pepper
Spring Onion
Peanut Butter
Kecap Manis
Water
Sesame Oil
Lime
Olive Oil
Salt
Serves
2
Jasmine Rice
Aubergine
Red Pepper
Spring Onion
Peanut Butter
Kecap Manis
Water
Sesame Oil
Lime
Olive Oil
Salt
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Step 1.
Before you begin, make the Sticky Soy, Ginger & Garlic Chicken Traybake batch recipe.
Step 2.
Cook the rice following pack instructions. Stir through the sesame oil once cooked and set aside.
Step 3.
Slice the aubergine and pepper into bite-sized chunks. Finely slice the spring onions and set aside for garnish later.
Step 4.
Heat olive oil in a large pan and fry the veg with a pinch of salt until charred. Add kecap manis and water, then simmer until glossy and tender.
Step 5.
Mix the peanut butter with lime juice. Loosen with water until the consistency of double cream then season with salt and pepper.
Step 6.
Meanwhile, reheat your Sticky Soy, Ginger & Garlic Chicken Traybake leftovers in a pan, microwave or oven until piping hot. Slice the chicken into strips.
Step 7.
To serve, pile the rice into bowls, top with glazed veg and sliced chicken. Finish with spring onions, coriander, lime wedges and a drizzle of peanut sauce, if using.
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