How can you not like satay chicken, a peanut sauce smothered over grilled chicken served with rice ready to catch any sauce drippings, say no more right?! Served alongside a cucumber and tomato salad which is marinated in a sweet and tangy dressing which cuts through the rich satay sauce.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the satay sauce and the sauce for the chicken marinade.
Chicken Marinade
Ingredients
- 1/4 cup coconut milk
- 2 Tbsp tamari or soy sauce
- 1 Tbsp fish sauce
- 2 tsp curry powder
- 2 Tbsp of fresh ginger (grated)
- 2 garlic cloves (crushed)
Method
- Add all ingredients into an jar or small airtight container and mix well/shake to combine. Store in the fridge.
Satay Sauce
Ingredients
- 1/4 cup of smooth peanut butter
- 1/4 cup of coconut milk
- 3 Tbsp tamari or soy sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp fish sauce
- Juice of one large lime
- 1 tsp of ginger (grated)
Method
- Add all ingredients into an jar or small airtight container and mix well/shake to combine. Store in the fridge.
Make the dressing for the Cucumber, Tomato Salad
Ingredients
- 1/4 cup rice wine vinegar
- 1 Tbsp coconut sugar or brown sugar
- 1 Tbsp fish sauce
- 1 garlic clove (crushed)
Method
- Add all ingredients to a jar and mix well. Store in the fridge.
Tips
Tips
- If you’re going to cook the Spiced Rice, Chickpea and Haloumi Stuffed Butternuts tomorrow night we recommend you cook 1/2 a cup of extra rice tonight (1 1/2 cups cooked) to make your life easier tomorrow.
- We recommend marinating the chicken for at least 20 mins and no longer than 8 hours.
Shortcuts
Vegetables
- Make it into a salad by swapping out rice for a bag of mixed lettuce leaves, toss through the cucumber and tomato salad and then top with chicken and drizzle over the satay sauce.
Protein
- Make this recipe vegetarian by swapping the chicken for 600g of firm tofu. Simply cut your tofu into bite sized pieces and marinate for a minimum of 20 minutes. Heat oil on a large sized pan to a medium-high heat, remove excess marinade and add to the hot pan. Spread the tofu evenly across the pan, reduce heat to medium and cook undisturbed for approximately 3 minutes each side.
Other
- You can swap out the fish sauce for a combination of rice wine vinegar and soy sauce. 1 tbsp of fish sauce = 1/2 tbsp of rice wine vinegar and 1/2 tbsp of soy.
Ingredients
Chicken Marinade
- 500-600g chicken (we used chicken breast, cut into bite sized pieces)
- 1/4 cup coconut milk
- 2 Tbsp tamari or soy sauce
- 1 Tbsp fish sauce
- 2 tsp curry powder
- 2 Tbsp of fresh ginger (grated)
- 2 garlic cloves (crushed)
Satay Sauce
- 1/4 cup of smooth peanut butter
- 1/4 cup of coconut milk
- 3 Tbsp tamari or soy sauce
- 1 Tbsp sweet chilli sauce
- 1 Tbsp fish sauce
- Juice of one large lime
- 1 tsp of ginger (grated)
Cucumber, Tomato Salad
- 2/3 of a cucumber (roughly sliced)
- 1/2 cup cherry tomatoes (sliced in half)
- 1/4 cup rice wine vinegar
- 1 Tbsp coconut sugar or brown sugar
- 1 Tbsp fish sauce
- 1/2 red chilli (finely sliced)
- 1 garlic clove (crushed)
- 1 tsp sea salt
- 1 cup of white rice (uncooked)
- 1/3 cup of dry roasted peanuts (chopped)
- 1/2 cup of fresh coriander (chopped)
- 1 fresh chilli (optional)
Method
- In a large bowl add all the marinade ingredients including chicken, mix well and set aside while you prepare your satay sauce, salad and rice.
- Cook rice as per packet instructions.
- To make the satay sauce, simply add all ingredients into a small bowl and mix well until smooth and creamy. Set aside ready to serve
- To make the cucumber, tomato salad, start by adding the cucumber to a bowl and sprinkle it with salt and allow it to sit for around 10 minutes.
- In the meantime make the dressing, in a small bowl add rice wine vinegar, coconut sugar, fish sauce, chilli and garlic, mix well.
- Rinse the salt off the cucumber and drain the excess water. Add the cucumber and tomatoes to a bowl and pour over the dressing.
- To cook the chicken, heat oil in a medium sized pan over a medium-high heat, remove excess marinade from the chicken (reserve the marinade to add later) and add to the hot pan. Spread chicken evenly across the pan, reduce heat to medium and cook undisturbed for 5 minutes, flip and add remaining marinade and cook until cooked through.
- When you’re ready to dish up pop some rice on each plate with the cooked chicken, satay sauce and the salad. Garnish with some chopped peanuts, fresh coriander and chilli.
Variations
Vegetables
- Make it into a salad by swapping out rice for a bag of mixed lettuce leaves, toss through the cucumber and tomato salad and then top with chicken and drizzle over the satay sauce.
Protein
- Make this recipe vegetarian by swapping the chicken for 600g of firm tofu. Simply cut your tofu into bite sized pieces and marinate for a minimum of 20 minutes. Heat oil on a large sized pan to a medium-high heat, remove excess marinade and add to the hot pan. Spread the tofu evenly across the pan, reduce heat to medium and cook undisturbed for approximately 3 minutes each side.
Other
- You can swap out the fish sauce for a combination of rice wine vinegar and soy sauce. 1 tbsp of fish sauce = 1/2 tbsp of rice wine vinegar and 1/2 tbsp of soy.
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