Satay, Chicken, Rice and Spicy Salad - Sprout & Co
Serves 1
Directions
- 1Chop the garlic.
- 2Dice the ginger.
- 3Dice the red chili finely.
- 4Add the red chili, fresh ginger, garlic, turmeric, and curry powder to a pan with some oil.
- 5Sauté the ingredients quickly.
- 6Add coconut milk to the pan and bring it to a boil.
- 7Add peanut butter and mix it all together.
- 8If the sauce gets too thick, add a little water from the coconut milk can to thin it slightly.
- 9Add tamari for saltiness and mix.
- 10Squeeze lemon juice into the sauce.
- 11Prepare the chicken breast by drizzling olive oil, salt, and pepper.
- 12Massage the seasoning into the chicken.
- 13Char the chicken on a char grill with really high heat to get nice blackened lines.
- 14Slice the cooked chicken.
- 15Take brown rice and make it more exciting.
- 16Boil the rice in salted water.
- 17Chop the spring onions finely.
- 18Chop the coriander finely.
- 19Zest a lime into the rice.
- 20Squeeze lime juice into the rice.
- 21Add a little bit of salt to the rice.
- 22Prepare the marinade for the cucumber and shallot salad by pouring white wine vinegar into a saucepan.
- 23Add equal parts water to the vinegar.
- 24Add a pinch of salt and some sugar to the marinade.
- 25Bring the marinade to a boil and then simmer for 3 to 5 minutes.
- 26Set the marinade aside to chill.
- 27Slice the cucumbers thinly.
- 28Slice the shallots finely using a mandolin.
- 29Slice red and green chilies into nice long slices.
- 30Arrange the cucumber, shallots, and chilies on a plate.
- 31Pour the marinade over the cucumber and shallot salad.
- 32Place the herby, zesty brown rice on a plate.
- 33Add pieces of char-grilled chicken on top of the rice.
- 34Add the sweet, spicy cucumber and shallot salad to the plate.
- 35Add fresh tatsoi from the Sprout Farm to the plate.
- 36Drizzle the spicy peanut butter satay sauce over the chicken.
Ingredients
- garlic
- ginger
- red chili
- turmeric
- curry powder
- oil
- coconut milk
- peanut butter
- water
- tamari
- lemon juice
- chicken breast
- olive oil
- salt
- pepper
- brown rice
- spring onion
- coriander
- lime zest
- lime juice
- cucumber
- shallot
- green chili
- white wine vinegar
- sugar
- tatsoi
Equipment
knifechopping boardpanspoonplatebowltongsmandolingraterfork
Tips
- Do not overcook the chicken to keep it juicy.
- Serve the satay sauce hot or cold.
- If the satay sauce gets too thick, add a little more water from your coconut milk can to thin it slightly.
- Add a squeeze of lemon juice to the satay sauce to cut through its richness.
- Take something ordinary and make it extraordinary.
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