• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, cut capsicum into bite-sized chunks. • In a small heatproof bowl, combine peanut butter, plant-based fish sauce, the soy sauce, the brown sugar and the boiling water (2 tbs for 2 people / 1/4 cup for 4 people). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix and capsicum, tossing, until just tender, 2-3 minutes.

• To the veggies, add plant-based chicken strips and cook, tossing, until browned, 4-5 minutes. • Stir in satay seasoning, coconut milk, peanut butter sauce mixture and the water and cook until thickened, 1-2 minutes. • Stir through baby spinach leaves and cook until wilted and combined.

• Divide rice between bowls. Top with satay chick'n stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!