Chicken gado gado bowl

Method:

1. Bring a large pot of unsalted water to the boil.
2. Add brown rice to the pot of boiling water. Bring back to the boil and cook rice for about 20 minutes, until tender. While the rice cooks, slice beans into 3cm lengths and add to the pot for the final 3 minutes of cook time. Drain well through a sieve.
3. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under a cold tap. Peel eggs and cut each egg in half.
4. While the eggs cook, pat the chicken dry and cut it into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season lightly. Heat olive oil in a large frypan on medium-high heat. Cook chicken for 3-5 minutes on each side until cooked through. Cover the chicken and allow to rest.
5. Combine all the peanut sauce ingredients in a small pot and whisk until smooth. Place pot on medium heat and bring to a simmer. Reduce heat to low and simmer for 1-2 minutes until thickened. Remove from heat and set aside for serving.
6. Cut cucumber in half lengthways and thinly slice. Once the chicken has rested, thinly slice it. Stir the resting juices through the peanut sauce.
7. Serve rice and chicken drizzled with peanut sauce. Serve with cucumber, mung bean sprouts, egg and chopped peanuts.

Tips:

• Use frozen green beans or peas if green beans are not in season.