Pink pickled onions: you could pickle just half or a quarter of a red onion for this dish but I think it’s better to pickle the whole onion and then you have it in the fridge for anything else. It’s good in sandwiches, wraps, salads, curries, rice bowls, grain bowls. It just adds a little something. Will keep in a jar in the fridge for at least 2 weeks!

Chicken thighs: you could use chicken breasts here if you prefer.

Make ahead: These are a good meal prep option for lunch on the go. You can make the sauce and it will keep for 4 days or so. It will firm up in the fridge but as it comes back to room temp, it’ll soften. You can always pop in the microwave for 20 second blasts until softened. The chicken thighs and rice can be made 3 days ahead of time and portioned into tupperware. Top with the salad and sauces, keep in the fridge and eat cold. If you want to eat it warm, I would portion up just the rice and chicken and heat until piping hot in the microwave. Then top with the satay sauce and other salad bits.

Rice: don’t worry about cooking your own rice from scratch if you are short on time – those microwavable pouches are super handy (I always have a couple of packets in my larder). You could swap for sticky rice if you prefer the texture.

If you want to double the recipe: double everything as above and on you go.

What to do with leftovers: Satay sauce keeps well in a sealed jar/container in the fridge for 4 days. I like to loosen it and use it as a satay salad dressing sometimes. Leftover rice and chicken can be kept in a tupperware in the fridge for 3 days. Either eat cold (well, room temp – remove from fridge 20-30 mins before eating so it loses the fridge chill) or if you want to eat it warm, I would portion up just the rice and chicken and heat until piping hot in the microwave – about 2 mins. Then top with the satay sauce and other salad bits.