Easy Satay Chicken and Vegetable rice

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and can provide a similar nutty flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Tofu is a plant-based protein that can absorb flavors well.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Quarter the lime.

Add 4 teaspoons of garlic and ginger paste to a bowl.

Add 1 tablespoon of tamari soy sauce to the bowl.

Add 2 tablespoons of honey to the bowl.

Stir the mixture in the bowl.

Add 2 teaspoons of mild curry powder to the bowl.

Add 2 teaspoons of smooth peanut butter to the bowl.

Pour in 100 mL of water and squeeze in juice from 2 lime quarters.

Stir the sauce mixture well and set it aside.

Turn on the hob and heat a pan with a little bit of oil.

Add 300 g of diced chicken to the pan and cook for at least 10 minutes.

Chop 80 g of baby corn into small bite-sized pieces.

Chop 2 pak choi into bite-sized pieces after removing the ends.

Check on the chicken and add the sauce mixture to the pan.

Cook the chicken with the sauce for an extra 4 minutes until the sauce thickens.

Grate 1 carrot and set it aside.

In another pan, add the chopped pak choi, baby corn, and grated carrot.

Add a tiny bit of water to the chicken if the sauce is drying out, and keep stirring.

Chop 2 spring onions, separating the white from the green.

Add brown rice to the vegetable pan and a little water to moisten it for steaming.

Cook the rice mixture for about 2 to 3 minutes, stirring to prevent sticking.

Add the white part of the spring onion to the rice for flavor.

Once the chicken is cooked, dish up the vegetable rice onto a plate.

Top the rice with the chicken.

Add the remaining green part of the spring onion on top of the chicken.

Serve with one of the lime quarters for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens