Crispy Satay Chicken Breast

Nutrition per serve

Ingredients

• 150g jasmine rice
• 300g chicken breast fillet
• 60g satay sauce
• 200ml coconut milk
• 50g baby spinach leaves
• 20g roasted peanuts
• 30ml plain flour
• 30ml vegetable oil
• 5ml white vinegar
• 5ml honey

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep chicken
   Meanwhile, cut the chicken into 3cm chunks. Put 2 tsp satay sauce in a large bowl and season with salt and pepper. Put 2 tbs plain flour in a shallow bowl. Add the chicken to the satay sauce and toss to coat, then add the chicken to the flour and toss to coat, shaking off any excess.
3. Step 3 — Cook chicken
   Heat 2 tbs vegetable oil in a small saucepan over high heat. Cook the chicken, in batches (see Kitchen 101), for 3-4 mins until browned and cooked through. Remove from the pan and drain on paper towel. Season with salt.
4. Step 4 — Cook satay sauce
   While the chicken is cooking, heat a small frypan over medium-high heat. Cook the remaining satay sauce, stirring, for 30 secs or until fragrant. Add the coconut milk and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 6 mins or until slightly thickened. Stir in the spinach and cook for 1-2 mins until slightly wilted.
5. Step 5 — Serve up
   Add 1 tsp white vinegar and 1 tsp honey to the sauce and stir to combine. Remove the pan from the heat. Taste, then season with pepper. Divide the rice and crispy chicken among bowls. Drizzle with the satay sauce, scatter with the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Take care not to overcrowd the pan when frying. Cooking in batches helps the oil stay hot and gives a deliciously crispy result.

Allergens

Gluten, Wheat, Peanut, Sojabohnen