Satay Chicken
with Jasmine Rice and Garlic Bok Choy- Peanuts
- Wheat
- Sulphites
- Soy
- Mustard
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Crustaceans
- Gluten
- Sulphites
- Soy
- Tree nuts
- Peanuts
Delight in these tender satay pork chops, marinated in red curry sauce, served alongside fragrant coconut jasmine rice and garlicky bok choy. Paired with a refreshing cucumber salad, this dish brings a perfect balance of savoury, fresh, and crisp flavours to the table.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Coconut Milk
1 unit(s)
Lime
2 unit(s)
Peanut Butter
(Contains: Peanuts)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Garlic Puree
(May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg, Crustaceans, Gluten, Sulphites, Soy, Tree nuts)
¾ cup
Jasmine Rice
(May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg, Crustaceans, Sulphites, Soy, Tree nuts, Peanuts)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Sesame, Wheat, Sulphites, Soy, Tree nuts, Peanuts)
2 unit(s)
Shanghai Bok Choy
2 tbsp
Red Curry Paste
(May be present: Milk, Sulphites, Soy)
1 unit(s)
Mini Cucumber
Not included in your delivery
1.5 tbsp
Oil*
1.25 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (1 1/4 cup) water, 1/2 cup (1 cup) coconut milk. Bring to a simmer over medium-high heat.
- Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low.
- Cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Cut cucumbers into 1/4-inch rounds.
- Zest, then juice lime.
- To a medium bowl, add 1/2 tbsp lime, half the soy, 1/4 tsp sugar and 1tbsp (2 tbsp) oil, then whisk to combine.
- Add cucumber to the bowl, then toss to combine. Season with salt and pepper. Set aside.
(DQ: peanuts or salad, can't get both in)
- Pat pork dry with paper towels.
- Coat with half of the red curry paste, then sprinkle over half of the Indian Spice Blend. Season with salt and pepper, if desired.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil ), then pork.
- Pan-fry until golden and cooked through, 4-6 min per side.**
- Transfer to a plate and cover to keep warm.
- Carefully wipe out pan.
- Heat the same pan (from step 3) over medium high, add 1/2 tbsp (1 tbsp) oil, bok choy, garlic and 2 tbsp (4 tbsp) water.
- Cover and cook, stirring occasionally, until bok choy starts to soften, 2-3 min.
- Uncover and cook, stirring constantly, until bok choy is tender-crisp, 1-2 min. Season with salt and pepper.
- Meanwhile, to a small pot, add peanut butter, remaining red curry paste, remaining coconut milk,, remaining Indian Spice Mix and 1/2 tsp (1 tsp) sugar.
- Cook, whisking constantly, until peanut butter melts and well combined, 2-3 min.
- Remove from heat.
- Add soy sauce and lime juice to taste. ( TESTER; Does it need water?)
- Fluff rice with a fork, then stir in lime zest.
- Thinly slice pork chops.
- Divide rice between bowls. Top with bok choy and pork chops.
- Drizzle over half the satay sauce, serve remaining sauce on the side for dipping.
- Serve cucumber salad alongside.
