Add your water for the rice to a saucepan and bring to a boil. Season the water with salt, add your brown rice, and cook for 25 mins. Once done, drain and set aside. Meanwhile, trim the ends of your pak choi and spring onions, then slice them into strips. Finally, butterfly your chicken breasts and cut into strips.
In a bowl, prepare the satay sauce by combining your peanut butter, soy sauce, coconut cream, and chilli flakes. Then, squeeze in the juice of half the lime. Stir thoroughly to combine.
Heat a large frying pan over medium-high heat. Once hot, drizzle half your olive oil into the pan, followed by your pak choi strips. Cook for 4-5 mins, adding half of the spring onions along with salt and pepper half way through. Once done, set aside in a bowl.
In the same pan, drizzle the remaining olive oil and add your chicken strips. Cook for 5 mins, stirring occasionally until browned.
Lower the pan to a medium heat, add in your pak choi, and pour in your satay sauce. Mix well, then let it simmer for 3-4 mins until everything is heated through and steaming.
Finally, add the brown rice to the pan, mix, and divide the satay chicken rice into bowls. Optionally, serve with a sprinkle of coriander, chilli flakes, remaining spring onions, crushed peanuts (use a pestle and mortar if you have one), a splash of soy sauce, and your half a lime divided into wedges.
