Crispy Satay Chicken Tenderloins

Nutrition per serve

Ingredients

• 150g jasmine rice
• 300g free-range chicken tenderloins
• 60g satay sauce
• 200ml coconut milk
• 50g baby spinach leaves
• 20g roasted peanuts
• 30ml plain flour
• 30ml neutral-flavoured 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.
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 flour in a shallow dish. Add the chicken to the satay sauce and toss to coat, then dust in the flour and shake off the excess.
3. Step 3 — Fry chicken
   Heat 2 tbs oil in a small saucepan over high heat. Cook the chicken, in batches (see cooking tip), for 3-4 mins until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt.
4. Step 4 — Start 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.
5. Step 5 — Simmer satay sauce
   Add the coconut milk to the satay sauce and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 6 mins or until slightly thickened.
6. Step 6 — Add spinach and serve
   Stir the spinach into the satay sauce and cook for 1-2 mins until slightly wilted. Stir in 1 tsp white vinegar and 1 tsp honey. Taste, then season with pepper. Fluff the rice with a fork. Divide the rice and crispy chicken among bowls. Drizzle over the satay sauce and scatter with the peanuts to serve.

Allergens

Gluten, Wheat, Peanut, Soy