Chicken Satay Fried Rice

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a similar texture.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

Marinate 8 oz of diced chicken in a bowl with 1/2 teaspoon minced ginger, 1/2 teaspoon minced garlic, a sprinkle of red pepper flakes, and 1 tablespoon gluten-free soy sauce. Stir to combine and set aside.

Prepare 2 cups of cooked brown rice according to package directions (using minute rice takes about 10 minutes).

Dice 1 medium carrot and 1 onion, and cut 2 green onions into 1-inch pieces. Measure out 1/4 cup of frozen peas.

In a small bowl, mix together 2 tablespoons peanut butter, 3 tablespoons gluten-free soy sauce, 1 tablespoon honey, 1/2 teaspoon grated ginger, and 1/2 teaspoon grated garlic. Stir until well blended.

Add 2 to 4 tablespoons of warm water to the sauce mixture until desired consistency is reached. Leave sauce a little thick if preferred.

Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the marinated chicken and sauté for 2 to 3 minutes until most of the chicken is no longer pink.

Add the diced vegetables (carrot, onion, green onions, and peas) to the skillet and sauté for another 2 minutes, keeping the veggies crisp.

Add the cooked brown rice and remaining tablespoon of oil to the skillet along with about 1/3 of the peanut sauce. Sauté for another 2 minutes, stirring continuously to distribute ingredients and sauce evenly.

Serve the fried rice on a plate, drizzling with the remaining peanut sauce and garnishing with chopped peanuts and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens