1 cup basmati rice
¼ cup sesame oil
¼ cup soy sauce
1 teaspoon chilli oil
¼ cup balsamic vinegar
3 chicken breasts, chopped into small pieces
2 tablespoons grated ginger
2 cloves chopped garlic
1 bunch cilantro, chopped
1 can water chestnuts
1 cup bean sprouts
1 cup smooth peanut butter
Boil the rice. In another pan, heat the oil, soy sauce, chilli oil and vinegar, then add the chicken. Cook for five minutes or until thoroughly cooked. Add the garlic, ginger, water chestnuts and sprouts until the water chestnuts and sprouts soften - about 2-3 minutes. Remove the pan from heat and add the peanut butter and rice. Mix thoroughly, top with chopped cilantro and serve.
