Balinese chicken satay

Name: Balinese chicken satay
Cook time: 25 min
Yield: 2

with red rice and pineapple sambal

Ready in around 25 mins

RECIPE FACT:

In Indonesia meals are considered “unfinished” if there isn’t a bowl of rice served.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 2 cm pieces and place in a bowl with the lemongrass seasoning. Stir well to combine and leave to marinate.
2. TO PREPARE THE PINEAPPLE SAMBAL:

Roughly chop the pineapple and place in a small bowl. Using half the red onion, peel and finely slice and add to the pineapple. Pour in the sambal seasoning and toss to combine. Slice the root end off the bok choy and slice into 1 cm slices. Roughly chop the coriander including the stalks and set aside.
3. TO COOK THE RED RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the bok choy and stir fry for 1-2 mins. Open the bag of steamed red rice, squeezing gently on the bag to break up any large clumps and add to the pan. Season with salt and cook for 1-2 mins. Remove from the pan and cover to keep warm.
4. TO COOK THE LEMONGRASS CHICKEN:

Wipe out the pan, respray with oil and place back over a medium heat. Once hot add the chicken and cook for 3-4 mins or until cooked through – adjusting the heat as necessary to not burn the seasoning.
TO SERVE:

Spoon bok choy and red rice into bowls and top with lemongrass chicken and mung beans. Drizzle with peanut satay sauce and spoon over pineapple sambal. Sprinkle over the coriander and mix together to eat.