Satay chicken, rice, bok choy

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READY IN: 15 MINS

INGREDIENTS‭:‬

Chicken maryland fillet

Satay sauce

Peanut & Shallot mix

Rice

Bok choy

Cucumber

Tomato

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Peanut, onion, garlic, shellfish, soy, wheat

DIETARY INFORMATION‭:‬

Satay sauce: Ingredients: Coconut milk, sugar, red curry paste, kecap manis, fish sauce, peanuts. Contains: Shellfish, soy, wheat, garlic, peanut

  

METHOD:

1. Prepare the ingredients: Wash the vegetables. Separate the leaves from, or quarter the bok choy. Cut the tomato into thin wedges. Slice the cucumber.

2. Cook the rice and bok choy: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve over the bok choy. Let bok choy sit for five minutes or until just blanched.

3. Cook the chicken: Meanwhile, heat a splash of oil in a medium frying pan over medium heat. Add the chicken and cook until lightly browned.

4. To serve up: Divide the rice, chicken, bok choy, cucumber, tomato and sauce between serving plates. Sprinkle with the peanut and shallot mix.

 

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