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Satay chicken

Name: Satay chicken
Cook time: 15 min
Yield: 2
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: 3,079kJ (736kcal)
Protein: 40g
Carbohydate: 75g
Sugars: 14g
Fat, total:29g
Saturated:7g
Sodium:1,579mg
Contains:Molluscs, Peanuts, Soy

Serving Amount:

Serves 2 people

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. Open the satay sauce and remove the red chilli from the top. Finely slice if using or discard if not.
2. TO COOK THE VEGETABLES:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green cabbage and red chilli then stir fry for 1-2 mins until tender. Add the bok choy and stir fry sauce and cook for a further 1 min. Remove from the pan and cover to keep warm.
3. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed rice, breaking up any clumps by squeezing gently on the bag 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
4. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Dice the chicken into 3 cm pieces. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 3-4 mins on each side or until cooked through. Pour in the satay sauce and cook for a further 1-2 mins.
TO SERVE:
Spoon the rice onto plates, top with the satay chicken and sprinkle over crispy shallots. Serve the stir-fried vegetables on the side.