Warm satay chicken Buddha bowl

Instructions

1 Place peanut butter, coconut milk and lime juice in a large mixing bowl, whisking until smooth. Transfer half the sauce into a small jug and set aside.

2 Add chicken to mixing bowl, tossing to coat. Heat a chargrill pan over high heat. Add chicken and cook, turning halfway, for 8 minutes or until cooked. When cool enough to handle, shred chicken into pieces.

3 Meanwhile, cook rice mixture according to packet instructions.

4 Divide rice mixture among four serving bowls. Arrange chicken, carrot, radish and cucumber on top. Drizzle over reserved sauce and serve garnished with fresh coriander leaves.