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Satay Chicken

Name: Satay Chicken
Cook time: 15 min
Yield: 1
Cuisine: Phuket, Thailand

with steamed rice and stir-fried vegetables

Ready in around 15 mins

RECIPE FACT:

70% of Phuket is covered in mountains stretching from north to south.

Nutritional Info:

Energy: 2993kj (699Kcal)
Protein: 41g
Carbohydrate: 78g
Fat: 24g
Contains: Peanuts, Crustacea, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Remove the red chilli from the satay sauce pot. Cut the chilli in half lengthways. If you like mild heat, scrape out the seeds with a teaspoon and use less of the chilli. If you like heat, leave them in and use half to all the chilli and finely slice.
2. TO COOK THE CHICKEN:

Heat a drizzle of cooking oil in a non-stick pan over a medium-high heat. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Dice the chicken into 3 cm cubes. Once the pan is hot, add the chicken pieces and cook on each side for 3-4 mins. Pour the satay sauce over the chicken and bring up to a simmer. Cook for another 2-3 mins.
3. TO COOK THE VEGETABLES:

Heat a drizzle of oil in a non-stick frying pan over a medium high heat. Once hot, add the sliced green cabbage and red chilli and stir fry for 1-2 mins until tender. Add bok choy and then the stir fry sauce and cook for 1 more min.
4. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon rice onto plates and top with satay chicken and serve vegetable stir fry on the side. Sprinkle over crispy shallots.