Peanut butter chicken rice bowl
Ingredients
- 175g Thai sticky rice (or 350g pre-cooked)
- 100ml rice vinegar
- 1 tbsp caster sugar
- ½ cucumber, peeled into ribbons
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 4 tbsp smooth peanut butter (we used a standard home brand supermarket jar)
- 2 boneless and skinless chicken thighs
- 1 small red chilli, finely sliced
- 2 tbsp chopped peanuts
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