Vaguely Asian I'd say, and perfect for lunch.
Ingredients (serves 4):
2 Tbsp toasted sesame oil
2 Tbsp sesame oil
2 Tbsp light soy sauce
4 Tbsp smooth peanut butter
2 cm piece grated fresh ginger
1 tsp garlic powder
600 gr chicken breast
1 fresh red chilli, deseeded and cut in thin stripes
320 gr Basmati rice
Method:
Pre-heat the oven at 200 degrees C
Make the marinade by mixing together 1 Tbsp toasted sesame oil, 1 Tbsp sesame oil, 1 Tbsp light soy sauce, 2 Tbsp smooth peanut butter, 2 cm piece grated fresh ginger, and 1 tsp garlic powder, add 1 Tbsp boiling water to assist when mixing
Cut the chicken in bite size pieces
Coat the chicken in the marinade and put it back in the fridge for at least 1 hour (maximum 4 hours)
Put the chicken pieces onto a baking tray lined with baking paper
Bake the chicken for 20 mins
Prepare more sauce by mixing together 1 Tbsp toasted sesame oil, 1 Tbsp sesame oil, 1 Tbsp light soy sauce, 2 Tbsp smooth peanut butter, and 2 Tbsp boiling water
Add the sauce to the cooked chicken and stir well
Cook the rice in salted water, strain and serve together
Decorate it with the sliced, deseeded red chilli and serve with pickled cucumbers