Two options for serving with sauces ... lighter version (NF) on top, creamier (DF) nut version on bottom This dish serves six adults well, but if you have four (which is in my household) then you will definitely have leftovers which is what I was aiming for. The chicken is marinated from 4 to 24 hours in advance so can be prepared the night before … just make sure you remove the chicken from the fridge 30 minutes before cooking. Save the marinade from the chicken to add to the liquid you need to steam your rice in the Thermomix. To do this press your scale on, pour the marinade into the TM bowl and top up with enough filtered water to get to the volume of liquid you need (900g for TM31, and 1000g for TM5). Add a teaspoon of sea salt flakes to the liquid before placing in the basket of washed rice. There are two options for dressings … both completely different, and both work well with this dish. The sweet chili sauce/lime dressing (nut free) is thinner and can be prepared a day ahead, but the coconut/peanut butter dressing is thicker and creamier and is best prepared on the day of serving as it firms up substantially when stored in the fridge. You can serve whatever accompaniments you like … it can be as simple as rice, sauce and chicken. But I love fresh veggies so I have given you a list of what I serve, the leftovers of which I use in the following day's meal. The veggies can be prepared earlier in the day and kept in an airtight container in the fridge, making last minute prep very easy. Based on which sauce you choose this dish is nut free and dairy free, and to make it Paleo friendly serve it with cauliflower rice (see here for method to prepare cauliflower). MEAL FOR SECOND NIGHT: This is what I do with the leftovers. Start first with cooking the leftover veggies in a little ghee in a large frypan (add more if you need to … I use a wok), then add the leftover rice and cook for a few minutes to reheat, finally add any leftover sauce, herbs and thinly sliced chicken and cook for a further two to three minutes. If there is not much chicken left start your stir fry by making an omelet in your pan using two to three eggs, remove, then continue with the veggies, rice, sauce, herbs and chicken before finally adding back in the finely sliced omelet. Check for seasoning and add more soy sauce or tamari if needed before serving.