Chicken Breast in Peanut XO Sauce and Prawn Fried Rice

Meanwhile, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, roughly chop the coriander (stalks and all). Cut the lime into wedges.

Halve any thick broccoli stems lengthways. Trim the green beans. Drain the prawns.

Pop the Tenderstem® broccoli and green beans onto a baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the chicken has 10 mins remaining, roast on the middle shelf until tender and crispy, 10-12 mins.

While everything's cooking, heat a drizzle of oil in a large frying pan on a medium-high heat.

Once hot, add the prawns. Cook for 5-6 mins, turning regularly. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Meanwhile, pop a small saucepan on medium-high heat (no oil). Add the peanut butter, vegan XO sauce, sweet chilli sauce, half the soy sauce and the water for the sauce (see pantry for amount). Simmer and stir until thickened, 3-4 mins.

Once the prawns are cooked, add half of them to a bowl, then cover with foil to keep warm and set aside. Let the remaining prawns cool down enough to handle, then transfer to your chopping board and cut into 2cm pieces.

Return the chopped prawns to the frying pan and stir in the oyster sauce, the remaining soy sauce, the peas and cooked rice. Stir together and fry on medium-high heat for 2-3 mins.

Add a good squeeze of lime juice and half the coriander to the prawn fried rice.