Extra Virgin Olive Oil, drizzled

400g Chicken Thighs, sliced into strips

1 cup Bean Shoots

2 cups Cooked Brown Rice

1 Zucchini, peeled into ribbons

1/8 Red Cabbage, shredded

1 Carrot, grated 

½ Lime, cut into wedges

1 tbsp Peanuts, roughly chopped, optional

Satay Sauce

1 Garlic Clove, minced 

½ Lime, juice & zest 

½ cup Peanuts

½ can (200ml) Coconut Milk

2 tbsp Tamari

½ small chilli, optional 

1. In a blender combine all satay sauce ingredients and set aside. 

2. Heat a frying pan and drizzle with olive oil. 

3. Cook chicken thigh until lightly browned on each side and just cooked through. 

4. Add bean shoots to pan and drizzle satay sauce, allow to heat through for a further minute before turning off the heat. 

5. Divide the cooked brown rice, zucchini, red cabbage and carrot between two bowls. 

6. Divide chicken satay and bean shoots between the two bowls. 

7. Serve with lime wedges and a sprinkle of peanuts.