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Peanut butter chicken rice bowl

Satay chicken rice bowl

Peanut butter chicken rice bowl

Name: Peanut butter chicken rice bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 175g Thai sticky rice (or 350g pre-cooked); 100ml rice vinegar; 1 tbsp caster sugar; ½ cucumber peeled into ribbons; 2 tbsp sesame oil; 1 tbsp soy sauce; 4 tbsp smooth peanut butter (we used a standard home brand supermarket jar); 2 boneless and skinless chicken thighs; 1 small red chilli finely sliced; 2 tbsp chopped peanuts

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.36 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

175g Thai sticky rice

(or 350g pre-cooked)
100ml rice vinegar
1 tbsp caster sugar
½ cucumber

peeled into ribbons
2 tbsp sesame oil
1 tbsp soy sauce
4 tbsp smooth peanut butter

(we used a standard home brand supermarket jar)
2 boneless and skinless chicken thighs
1 small red chilli

finely sliced
2 tbsp chopped peanuts

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Nutrition: Per serving

kcal756
fat40g
saturates8g
carbs70g
sugars12g
fibre3g
protein29g
salt1.4g

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.

Recipe from Good Food magazine, February 2020

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A star rating of 4 out of 5.36 ratings

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