Chicken Satay With Rice Recipes

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PEANUT BUTTER CHICKEN RICE BOWL



Peanut butter chicken rice bowl image

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

Provided by Esther Clark

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 756 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE



Chicken Satay Stir-Fry with Orange Scented Jasmine Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 21

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

Steps:

  • Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
  • For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

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