Cook the rice as per the packet instructions.
To make the peanut sauce, peel and roughly chop the ginger and garlic, then add both to a blender along with the peanut butter, soy sauce, apple cider vinegar, sriracha and 150ml (5.2 fl.oz) of water. Blend until smooth.
Heat a little oil in a wok or frying pan on a medium – high heat. Meanwhile drain and rinse the chickpeas. Then add them to the frying pan and fry for 5 minutes or until they start to turn golden brown.
Slice the broccoli florets into small bite-sized pieces and add them to the frying pan. Fry for 3 minutes.
Cut the carrot and yellow pepper into thin sticks, then add both to the frying pan along with the mange tout and peanut sauce from earlier. Fry for 3 minutes, stirring frequently to ensure the veggies cook evenly.
To serve, divide the cooked rice between two serving dishes. Then spoon half the peanut butter stir fry into each dish. Serve with a wedge of lime, a small handful of coriander leaves and chopped roasted peanuts. Yum!