Peanut butter chicken with wok vegetables | Quick Asian dinner

Cut the chicken breast into thin, bite-sized strips. Peel the carrot and cut into thin matchsticks (julienne), trim the ends of the snap peas, slice the spring onion (set aside the green part for serving), and finely grate the garlic and ginger.

In a small bowl, whisk together the peanut butter, soy sauce, honey, freshly squeezed lime juice, sesame oil, and about 50 ml of warm water until you get a completely smooth, creamy sauce.

Cook the rice in twice the amount of lightly salted water until tender, then keep warm covered with a lid.