Satay chicken rice bowl

Peanut butter chicken rice bowl

  • Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine's

Nutrition: Per serving
NutrientUnit
kcal756
fat40g
saturates8g
carbs70g
sugars12g
fibre3g
protein29g
salt1.4g
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Ingredients

Method

  • STEP 1

    Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.

  • STEP 2

    Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.

  • STEP 3

    Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

RECIPE TIPS
CHICKEN SATAY FRIED RICE
Shred any leftover chicken from the satay chicken rice bowl. Heat some oil in a frying pan and add any leftover rice, sauce and extra soy, then stir-fry with a handful of frozen peas and the shredded chicken until hot.

Goes well with

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    Overall rating

    Rating: 4 out of 5.15 ratings
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