INGREDIENTS

• 250g brown and black rice with quinoa

• 50g maple syrup

• 2 Lebanese cucumbers

• 2 carrots

• 200g Tuscan kale

• 2 spring onions

• 40g roasted peanuts

• 3 garlic cloves

• 50g sriracha chilli sauce

• free-range chicken thigh fillets

• 2 tsp white wine vinegar

• 3 tsp soy sauce

• 1 tbs extra virgin olive oil

• 2 eggs (optional)

  Allergens: Sulphites, Soy, Egg and Peanut. May contain traces of other allergens.

METHOD

1. Cook rice blend

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice blend, return to the boil and cook for 22-24 mins until tender. Drain.

2. Make ribbon salad

Meanwhile, combine half the maple syrup, 2 tsp white wine vinegar and ½ tsp soy sauce in a large bowl. Peel the cucumber and carrot into ribbons with a vegetable peeler. Add to the maple syrup mixture and toss to coat. Set aside, tossing occasionally, until needed.

3. Prep ingredients

Thickly slice the kale, including the stems. Thinly slice the spring onion. Coarsely chop the peanuts. Crush or finely chop the garlic. Combine the garlic, sriracha sauce, remaining maple syrup and 1 tsp soy sauce in a bowl.

4. Prep and cook chicken

Cut the chicken into bite-sized pieces. Combine the chicken, 2 tsp extra virgin olive oil and 1 tsp soy sauce in a bowl. Heat a medium frypan over high heat until hot. Cook the chicken, stirring regularly, for 5-6 mins until cooked through. Add the sriracha mixture and cook, stirring, for 30 secs or until the chicken is coated.

5. Cook eggs

While the chicken is cooking, heat 2 tsp extra virgin olive oil in a separate medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking.

6. Cook kale and serve

Put the kale in a microwave-safe bowl, cover and microwave for 90 secs or until wilted. If you don't have a microwave, put the kale and 1 tbs water in a small saucepan over medium-high heat. Cook, covered, stirring occasionally, for 1-2 mins until wilted. Stir in ½ tsp soy sauce. Divide the rice blend, chicken, ribbon salad, kale and eggs among bowls. Scatter with the spring onion and peanuts to serve.