Equipment
- 1 Steamer pot
- 1 Large pot or rice cooker
- 1 Large bowl
- 1 Frypan
Ingredients
Rice
- 1 cup / 200 g jasmine rice
Sauce
- ⅓ cup / 85 g peanut butter
- 2 tsp red curry paste
- 1 tsp / 5 ml soy sauce or gluten-free tamari
- 2 tsp / 10 ml apple cider vinegar
- 1 tbsp honey
- 1 cup / 250 ml coconut milk
Chicken
- 2 cloves garlic
- 500 g chicken thighs skinless, boneless
- 1 tbsp / 15 ml olive oil
Veggies
- 1 broccoli
- 1 red capsicum
- 1 carrot
- 1 zucchini
To finish
- 1 bunch coriander optional
- 40 g / 40 g cashews optional
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice and 310ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium-low and cover. Simmer for 12 minutes or until all the water is absorbed. Fluff rice with a fork.
Make sauce
- In a small pot, combine ⅓ cup peanut butter, 2 tsp red curry paste, 1 tsp soy sauce, 2 tsp apple cider vinegar, 1 tbsp honey and 1 cup coconut milk and whisk to combine. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Taste, then season with pepper.Tip: Add a splash of water or coconut milk if you prefer a runnier sauce.
Cook chicken
- Peel and mince 2 cloves garlic. Pat 500 g chicken thighs dry and dice into bite-sized pieces. Heat 1 tbsp olive oil in a large frypan over medium-high heat. Cook the garlic and chicken for 3-4 minutes until browned and just cooked through. Transfer the chicken to a plate and reserve the pan.
Cook veggies
- While the chicken is cooking, slice 1 broccoli into small florets. Finely dice 1 red capsicum 1 carrot and 1 zucchini. While the chicken is resting, add the broccoli, capsicum, carrot and zucchini to the reserved pan on high heat. Cook for 2-3 minutes until just tender or cooked to your liking.
To finish
- Add the chicken and any resting juices back and the sauce to the pan with the veggies. Stir to combine, adding a splash of water if needed, and cook for 1 minute. Pick 1 bunch coriander leaves, discard the stems and roughly chop. Finely chop 40 g cashews.
To serve
- Divide the chicken and veggie satay and rice between plates. Sprinkle with the cashews and garnish with coriander.
Nutrition
Calories: 764kcal | Carbohydrates: 69g | Protein: 41g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 373mg | Potassium: 1.432mg | Fiber: 8g | Sugar: 13g | Calcium: 145mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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