Chicken in an aromatic peanut sauce, served in lettuce wraps with rice.
Fry the sliced chicken in the oil for 5-6 minutes until cooked through. Add the pepper and fry for a further 3-4 minutes.
Combine the peanut butter, water and Rendang Street Food Seasoning in a bowl, add to the pan with the spring onions and carrot, stir and heat through for a further 1-2 minutes.
Divide 6 large lettuce leaves between 2 plates, top each with a little of the rice then the chicken satay mixture.
Serve with lime wedges to squeeze over.
For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.