2chicken breasts sliced into strips along the width of breast
1red onion cut into eighths
½red pepper cut into 3cm chunks
½orange pepper cut into 3cm chunks
1red chillideseeded and sliced
Avocadostone removed and sliced
Lime wedges to serve
First mix the sauce in a bowl by combining the lime juice, oil and spices. Season the sliced chicken then add to the sauce and mix well to ensure chicken is fully coated.
Heat a large frying pan or wok. Once hot, pour in the chicken and bring sauce to a simmer and cook chicken for 5 minutes.
Next add the onion, chilli and peppers to the pan. Mix well to coat vegetables with the sauce then cover with a lid and leave to simmer for 10 minutes, stirring occasionally.
Meanwhile, cook the rice according to the instructions and prepare the salad. If serving up on a platter; simply arrange a few lettuce leaves on the top third of the board and cover with slices of avocado. Finish off with a drizzle of olive oil and season with salt and pepper.
Once the rice is cooked, drain and spoon out along the bottom third of the board. Check the chicken and veg are thoroughly cooked then spoon out down the middle section of the board. Cut a couple of limes into wedges and dot around the edges of the board before presenting in the middle of the table.