Creamy Wok Chicken in Peanut Sauce | Ready in 15 Minutes

Cook the jasmine rice in lightly salted water according to the package instructions. Pat the chicken breast dry and cut into bite-sized strips. Deseed the bell pepper and cut into fine strips. Wash and halve the snow peas. Cut the spring onion into fine rings, separating the white parts from the green parts. Finely chop the garlic and ginger.

For the sauce, stir the peanut butter with coconut milk, soy sauce and the juice of half a lime in a small bowl until smooth.

Heat the vegetable oil in a large wok or deep pan over high heat. Add the chicken breast strips and sear over high heat for 3 to 4 minutes until browned all over. Push the meat to the edge of the pan.