Super Speedy Satay Chicken

Name: Super Speedy Satay Chicken
Prep time: 600 min
Cook time: 1200 min
Total time: 1800 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Chicken Breast (250 g chicken breast fillets (skin removed)); 1 tbsp Soy Sauce (1 tbsp soy sauce* + 1 tsp soy sauce*); 1 piece Black Pepper (1 Season with black pepper); 2 tsp Neutral Oil (2 tsp neutral oil (rice bran, canola, sunflower)); 3 tbsp Smooth Peanut Butter (3 tbsp peanut butter*); 2 tbsp Water (2 tbsp boiling water); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 1 tsp Brown Sugar (1 tsp brown sugar); 1 tsp Garlic Infused Oil (1 tsp garlic infused oil*); ½ tsp Ginger (0.5 tsp grated/crushed ginger*); ½ cup Long Grain Rice (0.5 cup (104.16666666667 g) long grain white rice or basmati rice (uncooked amount)); 1 cup Cucumber (1 cup (149.25373134328 g) cucumber (peeled & cut into bite-sized chunks)); 160 g Bok Choy (160 g bok choy (pak choi) (about 1 small bunch per 2 serves)); ½ tsp Sesame Seeds (0.5 tsp sesame seeds*); 1 piece Lime (1 large lime (cut into wedges)); 2 tbsp Basil (2 tbsp fresh basil (roughly torn))

Super Speedy Satay Chicken - Dinner (Indian)

1800 minIndian

Servings2

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Dairy Free
Egg Free

Ingredients

For 2 servings

Chicken Breast250 g · 250 g chicken breast fillets (skin removed)
Soy Sauce1 tbsp · 1 tbsp soy sauce* + 1 tsp soy sauce*
Black Pepper1 piece · 1 Season with black pepper
Neutral Oil2 tsp · 2 tsp neutral oil (rice bran, canola, sunflower)
Smooth Peanut Butter3 tbsp · 3 tbsp peanut butter*
Water2 tbsp · 2 tbsp boiling water
Lime Juice1 tbsp · 1 tbsp fresh lime juice
Brown Sugar1 tsp · 1 tsp brown sugar
Garlic Infused Oil1 tsp · 1 tsp garlic infused oil*
Ginger½ tsp · 0.5 tsp grated/crushed ginger*
Long Grain Rice½ cup · 0.5 cup (104.16666666667 g) long grain white rice or basmati rice (uncooked amount)
Cucumber1 cup · 1 cup (149.25373134328 g) cucumber (peeled & cut into bite-sized chunks)
Bok Choy160 g · 160 g bok choy (pak choi) (about 1 small bunch per 2 serves)
Sesame Seeds½ tsp · 0.5 tsp sesame seeds*
Lime1 piece · 1 large lime (cut into wedges)
Basil2 tbsp · 2 tbsp fresh basil (roughly torn)

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Steps

1Place the rice on to cook according to packet directions.
2Slice the chicken into strips and place in a bowl. Pour over the soy sauce and allow it to sit while you prep the veggies and satay sauce.
3Cut the lime into wedges and slice the end off the bok choy/pak choi and wash. Slice the cucumber into bite-sized pieces. Place to one side for later.
4Make the satay sauce by whisking together the peanut butter, soy sauce, boiling water, lime juice, brown sugar, garlic infused oil and ginger.
5Thread the chicken onto the skewers and season with black pepper.
6Heat large frypan or griddle pan over medium high heat. Add the oil to the pan then sear the chicken for 2 to 3 minutes each side until tender and cooked through. Remove from the pan. Add the bok choy/pak choi and cook for 1-2 minutes each side until tender.
7Once the rice is cooked, mix through the sesame seeds and season with a couple of grinds of salt.
8Divide the rice between the bowls. Top with sliced cucumber, grilled bok choy and the chicken skewers. Spoon over the satay sauce and serve with lime wedges and fresh basil leaves.