Satay-Style Chicken with Peanut Sauce and White Rice

• Discard the tips of the green beans. 
• Transfer the green beans to a deep frying pan, cover with a shallow layer of water, and add a pinch of salt. Cover with a lid and allow to cook gently for 6 - 8 minutes, then drain.
• Meanwhile, peel the ginger and then mince it or use a microplane as preferred.
• Heat a drizzle of sunflower oil in the same pan, add the green beans, bean sprouts and ginger and fry for another 1 - 2 minutes over high heat. Add sambal to taste and season with salt and pepper.

• Meanwhile, thread the chicken onto 2 skewers per person (see Tip). Leave some space between the chicken so they can cook evenly.
• Heat a drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the chicken skewers, covered with a lid, for 4 minutes.
• Remove the lid, add the shallot and fry for another 3 minutes or until the chicken is done. Season with salt and pepper.

Tip: If you don't have any skewers at home, then you can also just fry the chicken in the pan.