I may be a Queen but I am all about keeping it real and simple. Having said that I don't like to compromise on the quality of my ingredients too much and things still have to taste good. This recipe ticks all of those boxes. It's quick, delicious, nutritious and easy! This is also one that will make most mouths happy which always helps. Satay sauce can be served "on the side" to please fussy eaters and you could certainly make your own if you prefer. You can also feel free to use whatever veggies work for you. I love some steamed greens with this for freshness, but carrots, baby corn, zucchini or even frozen peas and corn could be done too.

One of the best things about a CombiSteam (or Steam oven as they are sometimes called) is being able to put multiple items in at various stages so that it all just pops out at once. I also love that I can cook my rice and veggies in the actual serving dish. Double washing up? Not in my palace kitchen!

The greens, like asparagus and broccolini are still in season in my part of the world, so I'm going to enjoy them while I can - and there is certainly no better way to maintain the colour, flavour and texture than a simple Steam. Research shows that steaming your veggies helps to maintain more of the nutrients too, which has to be a winner.

The rule of thumb that I follow with rice is to ensure it's spread out evenly in a large, flat bottom, shallow dish - the rice shouldn't come up past your big knuckle if you put your pointer finger in there - and then add the same amount of water as you did the rice eg. 1 cup of rice to 1 cup of water. We're talking white rice only here - for more info on Steam check out my basic instructions here which can be utilised for almost every brand.

So without further ado, I'm going to get on with it - and you should too if you want dinner sorted and served in less than 30 mins. Feel free to pour yourself a little glass of something nice while you get it happening. Was that a sigh of relief I just heard? You're royally welcome!

Serves 4

Ingredients:

12 chicken tenderloins
12 bamboo skewers
2 tbs soy sauce
2 tsp brown sugar
1 tsp ground turmeric
1 tbs neutral oil (rice bran, peanut, sunflower etc)
1 ½ cups jasmine rice
250ml can Ayam satay sauce (from Asian section of supermarket)
1 Lebanese style cucumber (sliced)
1 cup snow peas or sugar snaps (root ends trimmed)
handful fresh bean sprouts (optional)
fresh coriander, mint or other herb leaves
1 tsp fish sauce
1 tsp rice wine vinegar or lime juice
1 tsp neutral oil

Method:

1. Combine the soy sauce, sugar, turmeric and oil in a ceramic or plastic dish. Add the chicken, toss to coat and set aside for 10 minutes (or overnight if you are organised).

2. Place the rice into a wide, shallow serving dish. Add 1 ½ cups cold water. Gently combine. Place rice onto a rack either at the very bottom of your Combi Steam.

3. Select Steam and set temperature to 100°C/100%. Set the total cooking time to 25 minutes. If you have a reminder timer (bell) set it to 15 minutes.

4. Line your Steamer tray with baking paper. Thread the chicken onto the skewers and lay onto the tray. Place the prepared veggies onto a second tray if possible.

5. When the rice has been cooking for 15 minutes add the chicken to the oven with the rice.

6. In the meantime, place the satay sauce into a small saucepan and heat over low to medium heat, stirring occasionally, until warmed through. Add a little soy sauce and lime juice to brighten it up if you like! You could also add a little crushed ginger and garlic - 1/4 tsp of each for extra flavour.

7. Toss the cucumber slices, the snowpeas or sugar snaps, bean sprouts (if using) and the fresh herbs with the fish sauce, vinegar/lime juice and extra oil to dress.

8. Serve rice with chicken skewers and top with peanut sauce. Serve the dressed salad alongside..

Note: Serve with other accompaniments like prawn crackers, fresh lime, chilli flakes or tomato if desired. You can also sprinkle some chopped peanuts over the veggies for a little extra crunch if you like!

This is a super quick take on an Asian favourite. I have used Steam for the chicken so it can all happen together in the CombiSteam at the same time. You can also cook the skewers using Hot Air+Steaming/Combination Steam to get a browning effect on the outside, whilst keeping them moist on the inside, if you like. This would mean, however that you would need to cook the rice and veggies separately as rice needs to be Steamed. So for me, and in the interest of weeknight serenity and efficiency I like to steam everything all together.

Happy CombiSteaming!

Yours in the kitchen,

The CSQ. x