Nutty Chicken Satay Fried Rice

A zesty peanut and lime marinade makes this a mouth-watering combination. The nutty brown rice is fantastically satisfying and is a great way to get extra fibre and nutrients. This dish can be pulled together quickly…with delicious results.

Serves 4

Calories per serving: 356

2 tablespoons smooth peanut butter

2 tablespoons dark soy sauce

finely grated zest and juice of 2 unwaxed limes

1 tablespoon fish sauce

2 chicken breasts, chopped quite small

200g (7oz) brown rice

4 spring onions, trimmed and sliced

1 red pepper, deseeded and finely chopped

1 carrot, peeled and finely chopped

2 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

low-calorie cooking spray

100g (3 1/2 oz) frozen peas

100g (3 1/2 oz) frozen sweetcorn

coriander leaves, to serve

1. Make the marinade by combining the peanut butter, soy sauce, lime zest and juice and fish sauce in a mediumsized

bowl. Stir in the chicken and set aside.

2. Put the rice on to cook according to the package instructions (this usually takes about 25 minutes).

3. In a sauté pan or deep frying pan, gently fry the spring onions, pepper, carrot, garlic and chilli in low-calorie cooking spray for 4 minutes.

4. Increase the heat, move the vegetables over to one side of the pan and add the chicken. Once the chicken is sizzling, reduce the heat a little and stir-fry everything gently for 10 minutes.

5. When the brown rice has 5 minutes of cooking time left, add the peas and sweetcorn. When the cooking time is up, drain the rice and vegetables.

6. Add the drained rice and vegetables to the chicken pan and mix everything together thoroughly.

7. Serve sprinkled with coriander leaves.

NOTE You can use up other types of leftover vegetables in this dish, such as celery, leek, broccoli and green beans. For a vegetarian version, marinate cauliflower florets in the satay sauce, to replace the chicken.

This recipe is from The Slimming Foodie by Pip Payne