Peanut Crusted Chicken

While the rice is cooking, slice the carrot (unpeeled) into thin half-moons. Cut the broccoli into small florets and roughly chop the stalk. Using a rolling pin or the base of a saucepan, bash the crushed peanuts in their packet (or finely chop if you'd prefer!) until finely crushed.

In a shallow bowl, combine the plain flour, the salt (for the chickenk) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs with the crushed peanuts. Dip the chicken breast into the flour mixture, followed by the egg, and finally in the panko peanut mixture. Set aside on a plate, ready to fry.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the crusted chicken and cook for 2 minutes on each side, or until golden. TIP: If your pan is getting crowded, cook in batches for the best results! Transfer to an oven tray lined with baking paper and spoon over any extra peanut-panko crumb on top. Bake for 8-12 minutes, or until cooked through. Set aside to rest.

While the chicken is baking, wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Once hot, add the carrot and cook, stirring, for 3-4 minutes, or until just softened. Add the broccoli and a splash of water and cook for a further 4-5 minutes, or until the water has evaporated and the broccoli is tender. Season to taste with salt and pepper and cover with foil to keep warm.

In a small bowl, combine the sweet chilli sauce and garlic aioli.