• ½ cucumber, thinly sliced
  • a handful radishes, thinly sliced
  • 3 tbsp rice vinegar
  • 200g wholegrain rice
  • 1 tbsp groundnut oil
  • 4 small chicken breasts, cut into bite-sized pieces
  • 5 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • a handful of leaves coriander
  • 1 red chilli, deseeded and thinly sliced (optional)


  • STEP 1

    Put the cucumber and radishes into a bowl with 1 tbsp of rice vinegar and a good pinch of salt, and mix well.

  • STEP 2

    Cook the wholegrain rice in a large pan of lightly salted water according to pack instructions (about 25 minutes), then drain really well.

  • STEP 3

    Meanwhile, heat the oil in a wok or non-stick frying pan over a high heat. Season the chicken really well then fry for 4-5 minutes until caramelised, then turn down the heat to low.

  • STEP 4

    Put the peanut butter into a bowl, pour in 100ml of just-boiled water and whisk well. Pour in the remaining 2 tbsp of rice vinegar, the soy and sesame oil, then tip into the pan and gently simmer for 5 minutes.

  • STEP 5

    Divide the rice between bowls, spoon over the chicken and sauce, and some of the quick pickles, then finish with coriander leaves and sliced chilli, if you like.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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