15 Minute Peanut Butter Stir-Fry

Method

1. First cook the rice as per the packet instructions.
2. Meanwhile, to make the peanut sauce add the ginger and garlic to a blender along with the peanut butter, soy sauce, apple cider vinegar, sriracha and 150ml (5.2 fl.oz) of water. Blend until smooth.
3. Heat a little oil in a wok or frying pan on a medium-high heat. Then add the chickpeas to the frying pan and fry for 5 minutes or until they start to turn golden brown. Then add the broccoli to the frying pan and fry for 3 minutes.
4. Next add the mange tout, carrot, yellow pepper and peanut sauce from earlier to the frying pan. Fry for 3 minutes, stirring frequently to ensure the veggies cook evenly.
5. To serve, divide the cooked rice between two serving dishes. Then spoon half the peanut butter stir fry into each dish. Serve with a wedge of lime, a small handful of coriander leaves and chopped roasted peanuts. Yum!