Instructions

• Cook the rice according to instructions on the packaging.
• Meanwhile, heat the coconut oil in a large skillet over a high heat. Add the chicken, season with salt and pepper and stir-fry for 6-7 minutes until the chicken is golden brown.
• Add the sliced mushrooms and continue cooking for a further 3-4 minutes. Next, add the grated ginger, sambal, garlic, green beans and half the green onions to the pan and cook for 2 minutes, stirring frequently, then lower the heat to medium.
• Once everything has cooked, stir through the cooked rice and sauté for 1-2 minutes. Remove the pan from the heat and stir in the tamari, ketjap manis, lime zest, and lime juice.
• To serve, divide between 2 bowls and sprinkle over the peanuts and remaining green onions.