Peanut Chicken & Veggie Stir-Fry

While the jasmine rice is cooking, finely chop the garlic (or use a garlic press). Chop the broccoli into small florets and roughly chop the stalks. Thinly slice the carrot (unpeeled) into half-moons. Chop the red capsicum into 2cm chunks. Roughly chop the Asian greens. Roughly chop the coriander. Slice the lime in half. Cut the chicken thigh into 2cm chunks.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add 1/2 the chicken thigh to the pan and season with salt and pepper. Cook, tossing, until browned, 3-4 minutes. Transfer to a large bowl and repeat with the remaining chicken. TIP: The chicken will continue cooking in step 5!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and capsicum to the pan with a splash of water and cook, tossing, until softened, 6-7 minutes. Add the garlic and Asian greens cook until wilted slightly, 1 minute. Transfer to the bowl with the chicken.

Return the frying pan to a medium-high heat. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Simmer until well combined, 2-3 minutes. Return the chicken and veggies to the pan and stir to combine. Simmer until the chicken is cooked through and the veggies are tender, 2-3 minutes. Add a squeeze of lime juice and stir to combine. TIP: Taste and add more lime juice if you like! Slice any remaining lime into wedges.