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Satay chicken

Name: Satay chicken
Cook time: 25 min
Yield: 4

with peanut rice, broccoli and carrots

Ready in around 25 mins

RECIPE FACT:

Satay originated on the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries including Thailand, Malaysia, Singapore and Vietnam.

Nutritional Info:

Energy: 2539kj (606Kcal)
Protein: 47g
Carbohydrate: 34g
Fat: 29g
Contains: Soy, Gluten, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 200°C (fan bake).
1. TO COOK THE RICE:

Empty the basmati rice into a medium- sized pot with a tight-fitting lid and add 500 mls of warm water. Place on the stovetop and bring to the boil over a high heat. Once the rice is boiling, place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let pot sit covered for 4 mins. Fluff the rice with a fork and stir in the chopped roasted peanuts just before serving.
2. TO COOK THE VEGETABLES:

Cut the cauliflower into small florets discarding the stalk. Spread the cauliflower florets and carrot batons out on an oven tray lined with baking paper. Drizzle with 2 tbsps of cooking oil. Place into the preheated oven and cook for 20-22 mins. Remove from the oven and pour over the Oriental sauce and season with salt and pepper. Roughly chop the coriander and set aside until serving.
3. TO PREPARE AND COOK THE SATAY CHICKEN:

Heat 1 tbsp of cooking oil in a large frying over a high heat. Remove the diced chicken breast from their packaging and pat dry with a paper towel. Once the pan is hot add the chicken pieces and cook for 5-6 mins stirring occasionally. Add the satay sauce to the pan and bring up to the simmer and cook for 2-3 mins. Season with salt and pepper.
TO SERVE:

Spoon a serving of peanut rice onto each plate and top with the satay chicken. Serve the Oriental vegetables on the side. Sprinkle over the coriander.