Sweet, peanutty goodness tumbles into bowls in this midweek stir-fry. We wager veg-adverse kids will overlook the inclusion of broccoli and capsicum when tossed with chicken and your own sweetly savoury DIY satay sauce.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Chop chicken into bite-size pieces and place in a bowl with vegetable oil, turmeric and ¼ teaspoon sea salt and toss to combine. Heat frypan over medium-high heat. Add chicken in a single layer and cook, without turning, for 3–4 minutes. Turn and cook for a further 1–2 minutes. While chicken is cooking, continue with step 3.
Remove stem and seeds from capsicum and discard. Chop capsicum into 2cm pieces. Chop broccoli into florets. Peel and crush garlic.
Add capsicum to pan and cook, stirring, for 2–3 minutes or until slightly caramelised. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add broccoli and 20ml (1 tablespoon) water and toss to steam broccoli. While vegetables are cooking, continue with step 5.
Place peanut butter, sesame oil, sweet chilli sauce, soy sauce and 60ml (¼ cup) hot water in a bowl and mix to combine.
Add satay sauce to pan and stir to coat chicken and vegetables. Divide rice between bowls and top with stir-fry to serve.