This is a winner winner chicken dinner. Grilled chicken, peanut satay sauce and a flavoursome fried rice packed with vegetables.
INGREDIENTS
Cooked wholegrain rice and quinoa (cooled) (precooked rice packs are also perfect for this)
1 Onion (diced)
50g Frozen Peas
1/2 Red Pepper (chopped)
1tbs Ginger (finely chopped)
1tbs Garlic (finely chopped)
4/5 Baby Sweetcorn (chopped)
1tbs Oyster Sauce
1tbs Soy Sauce
1tsp Sesame Oil
CHICKEN SATAY
400g Chicken Strips or Breasts sliced into strips
MARINADE
1 tbs Honey
1tbs Soy Sauce
1tsp Fish Sauce
1tsp Sriracha (hot sauce)
1tsp Ginger (crushed)
1tsp Garlic (crushed)
DIPPING SAUCE
3tbs Peanut Butter
1tbs Honey
1tbs Soy Sauce
1tsp Fish Sauce
1tsp Sriracha (hot sauce)
1tsp Ginger (crushed)
1tsp Garlic (crushed)
1tbs Coriander/Cilantro
4/5tbs Water (to loosen the mixture)
1/2 Lime (juice)
METHOD
- Marinate the chicken chinks in the sauce and leave for as long as possible, preferably overnight
- When ready, preheat the grill and put the chicken on skewers (if using wooden ones, soak in water first to prevent burning)
- Combine the ingredients to make the dipping sauce and leave to one side
- Place the chicken skewers under the grill for 4/5 minutes on each side. They should be lovely and brown and cooked through.
- Heat a wok over a medium heat and fry off the onion, after a couple of minutes add the sweetcorn, pepper and peas, followed by the garlic and ginger. Cook until the vegetables have softened. Add your precooked and cooled rice and quinoa to the wok and heat through.
- After a couple of minutes add the soy sauce, oyster sauce and sesame oil then mix to combine.
- Serve hot with the chicken and satay sauce
- ENJOY!