Put the peanut butter in a bowl and add the soy sauce, add the water to thin the mixture out, then start adding the other herbs in no particular (lemon grass, honey, cumin, paprika, coriander and ginger). Stir to combine and taste adding more of each herb to taste (I normally add some sweet chilli sauce or chilly powder to add a kick).
When mixed chop the chicken into thin small slices or cubes, put the chicken into the bowl with the marinade and put in the fridge.
Boil the water for the rice and add a drop of oil into a pot and add the rice. Mix the rice with the oil and add the boiling water, after 15-20 min the rice should be done. Strain the rice, while in the sieve run under cold water to remove the starch from rice. Put the rice into a bowl and put in the fridge.
Take out the chicken when ready to cook, heat up some oil in a wok and when smoking add the chicken piece by piece (adding it all at once will lower the temperature of the wok and will be harder to cook the chicken evenly).
when all the chicken is cooked (this should take about 10-15 minutes) add to another bowl and place in the oven to keep warm (80-100°C).
Rince the wok and add some more oil and start frying the rice in the hot wok, when the rice is hot make a small pool in the middle and add the eggs and mix well untill the rice is covered in the egg.
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