Street Food Chicken Satay

Boil a large pot of water with ½ tsp of salt. Chop the very tops and bottoms off the green beans. Chop the chicken thighs into 50 pence sized pieces. Peel and finely dice the garlic.

Rinse the brown rice under running water for 30 seconds. Tip the rice into the boiling water and rapidly boil for around 25 mins. Tip: The rice will be ready once soft enough to eat, yet retaining some chewiness. Drain the rice thoroughly, put back in the pot and place a tea towel over it.

In a bowl mix the chicken with ½ tsp lime zest and 1½ tsp olive oil. Season with a pinch of salt and pepper and thread onto the skewers. Tip: Try to thread the skewer at least twice through each piece of chicken. Turn your grill to high heat.

LH: In a small bowl mix the peanut butter and sweet chilli sauce. Add in the juice of ½ the lime. Tip: To loosen up the sauce add 3 tbsp of milk if you have it or a little dash of hot water if not.

Place the chicken skewers on a baking tray. Cook on the top shelf of the oven nearest the grill for around 10 mins. Turn every few mins. Tip: The chicken is cooked when it is no longer pink in the middle.

Heat 1 tbsp oil in a non-stick frying pan on medium-high heat. Once hot add in the green beans and garlic. Stir fry for 3 mins and then remove to the side.