Chicken Satay Bowl
Serves: 4
Time: 30 mins
Satay sauce is a component that can really transform a simple dish into an amazing eat. I like to use a natural peanut butter because you know you aren’t getting any added ingredients like sugar and oil not to mention all those numbers that are often dodgy (this is a rabbit hole I could go down for a while, but won’t). There is a great selection of natural peanut butter available today your spoilt for choice, one of my fav’s is Pic’s its just the peanuts and salt but they roast the nuts so it is delicious. If you prepped your rice ahead of time tonight’s dinner is super quick to make.
Leftovers
Tonight’s dinner is a perfect leftover lunch, it makes enough to feed four so lunch tomorrow is exactly the same, just build into your lunch container at the same time.
What you'll need
1 1/2 cups of brown rice
2 chicken breasts
1/8 of red cabbage
1 cucumber
2 carrots
2 spring onions
1/4 bunch of coriander
1 lime
1/2 cup roasted peanuts
3 tablespoons natural peanut butter
From the pantry
coconut oil
2 tablespoons of fish sauce
Prep and Cook
Cook Rice
Place rice in a medium to large pot with at least 6 cups of cold water and a large pinch of salt. Cover with a lid and bring up to the boil. Remove the lid once boiling and continue to cook till al dente.
Strain off the water and spread out on an oven tray to cool.
Prep Salad Ingredients
Shred cabbage and cut across the lengths as well so the length is short, wash under cold water to remove excess colour. Shake off excess water.
Peel carrots. If you have one then use a julienne peeler to make long matchsticks and pop into a bowl of cold water.
Wash and pick coriander sprigs and add to the bowl of carrots.
Finely slice spring onions.
Cook Chicken
Slice your chicken into thin strips and season well with salt and pepper.
Heat a large frypan on high with 1 tablespoon of coconut oil. Once hot carefully add half the chicken strips. You don’t want to overcrowd the pan or the chicken will sweat, what we want instead is the pan to stay really hot so the chicken will golden up nicely. Turn chicken till golden on all sides then remove from the pan. Add more oil and repeat with the remaining chicken.
Make Sauce
Mix the peanut butter, fish sauce and juice of 1 lime with 4 tablespoons of boiling water in a small saucepan. Gently bring up to the boil stirring constantly with a spatula. remove from heat once the peanut butter has softened and the mixture is well combined.
Plate it Pretty
Combine the rice, cabbage, spring onions and peanuts together in a bowl and season with salt and pepper.
Fill the base of your serving bowls with the rice mix.
Strain water off your carrot and coriander and pile onto the top half of your rice.
Toss the peanut sauce and chicken together then place just in front of the carrot.
Enjoy!
Lunch tomorrow
I could literally eat this every week it’s so tasty as a cold lunch. But rice can have a tendency to dry out overnight so keep it in an airtight container and take a small wedge of lemon or lime to give it some new life.