Satay Chicken, rice, Asian greens
MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS
Chicken Maryland fillet
Fried shallot and peanut mix
WHAT YOU’LL NEED: Medium sized saucepan, steamer with lid, medium sized frying pan, chopping board, knife, strainer or colander
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Peanut, gluten, wheat
These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.
1. Place the chicken in the marinade and leave for 10 minutes or up to 1 hour.
2. Cook the rice and bok choy: Bring a medium saucepan of salted water to the boil.
Wash all the vegetables. Separate the leaves of the bok choy from the bases. Cut the bases into quarters and place into a steamer.
Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 3 minutes and then add the steamer with the bok choy bases on top. Continue to cook for 3 minutes then place the bok choy leaves in the steamer. Cook for an additional minute or until the rice is cooked through and the bok choy is tender. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a colander. Fluff the rice with a fork and set aside.
3. Cook the chicken: Heat a splash of oil in a medium frying pan over medium heat. Cook the chicken, in batches, for 10 minutes or until brown on both sides and cooked through. Add the satay sauce and bring to the boil. Reduce the heat and cook for a further 3 minutes or until the sauce is glossy and slightly split. Remove from the pan. Add a little water if the sauce is too thick.
4. To serve: Place the bok choy leaves on the serving plates. Top with the satay chicken and bok choy bases. Sprinkle with the shallot and peanut mix and thai basil leaves. Serve with the rice.