Chicken Gado Gado Bowl with Brown Rice & Peanut Sauce

Steps

1. Bring a medium pot of unsalted water to the boil (see tip).
2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 17 minutes, until almost tender. While rice cooks, slice beans and set aside. When rice is almost cooked, add beans and continue to cook for a further 3 minutes, until rice and beans are tender. 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 cold tap. Peel eggs and cut each egg in half.
4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and pepper. Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
5. Combine all peanut sauce ingredients together in a small pot and whisk, until smooth. Place on medium heat and bring to a simmer. Reduce heat to low and simmer for 1-2 minutes, until thickened. Remove from heat.
6. Cut cucumber in half lengthways and thinly slice. Once chicken has rested, thinly slice and stir any resting juices through peanut sauce.
7. Rice and chicken drizzled with peanut sauce. Serve with cucumber, mung bean sprouts, egg and chopped peanuts.