Satay chicken, rice, bok choy
CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Chicken maryland fillet
Peanut & Shallot mix
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Peanut, onion, garlic, shellfish, soy, wheat
Satay sauce: Ingredients: Coconut milk, sugar, red curry paste, kecap manis, fish sauce, peanuts. Contains: Shellfish, soy, wheat, garlic, peanut
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.