Chicken Satay Rice
Tender chicken, sweet peppers and peas mingle with rice in a creamy peanut, coconut and lime satay sauce.
5 min
Prep
35 min
Cook
4
Serves
675
Calories
Macros · per serving
43g protein
69g carbs
25g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 250 g long-grain white rice
- 150 g red bell pepper
- 200 g frozen pea
- 80 g smooth peanut butter
- 150 ml coconut milk
- 30 ml soy sauce
- 15 ml lime juice
- 2 clove garlic
- 2 tsp mild curry powder
- 1 tbsp vegetable oil
- 75 ml water
Instructions
- 1
Cook the long-grain white rice according to the package directions. Dice the pepper and mince the garlic. In a bowl, whisk the peanut butter, coconut milk, soy sauce, lime juice and 75 ml water until smooth. Cut the raw boneless, skinless chicken breast across the grain into strips about 5 mm thick.
- 2
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the chicken, spread it out and cook for 6 minutes, turning and stirring regularly.
- 3
Add the pepper and frozen peas. Cook uncovered over medium-high heat for 3 minutes, stirring frequently and adding the garlic and curry powder for the final 30 seconds. Check several of the thickest chicken strips with a food thermometer: they must reach 74°C/165°F.
- 4
Reduce the heat to medium, pour in the peanut sauce and stir for 1 minute until gently bubbling, scraping up any browned bits.
- 5
Add the cooked long-grain white rice straight to the skillet. Fold it through the sauce, reduce the heat to medium-low and cover. Heat for 4 minutes, stirring thoroughly halfway through. Check that the rice mixture reaches 74°C/165°F throughout; continue heating if necessary. The sauce should coat the chicken and rice without pooling. Divide between four bowls.
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