Chicken Satay Inspired Bowls

Name: Chicken Satay Inspired Bowls with Zingy Slaw and Peanut Sauce
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; ¾ cup Basmati Rice; 170 g Coleslaw Cabbage Mix; 1 unit(s) Shanghai Bok Choy; 1 unit(s) Green Onion; 4 g Cumin-Turmeric Spice Blend; 2 tbsp Ginger-Garlic Puree; 2 tbsp Sweet Chili Sauce; 1 unit(s) Peanut Butter; ½ tbsp Soy Sauce; 3 tbsp Seasoned Rice Vinegar; 28 g Peanuts, chopped; tbsp Butter*; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Zingy Slaw and Peanut Sauce

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Chicken sauteed in golden turmeric pays homage to this beloved southeast Asian street food. Complete with that same tangy-sweet peanut sauce for a full on flavour blast!

Allergens:

Jordnødder

•Hvede

•Schwefeldioxide und Sulfite

•Soja

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Green Onion

4 g

Cumin-Turmeric Spice Blend

2 tbsp

Ginger-Garlic Puree

2 tbsp

Sweet Chili Sauce

1 unit(s)

Peanut Butter

½ tbsp

Soy Sauce

3 tbsp

Seasoned Rice Vinegar

28 g

Peanuts, chopped

Not included in your delivery

tbsp

Butter*

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories760 kcal

Fat20 g

Saturated Fat3.5 g

Carbohydrate91 g

Sugar20 g

Dietary Fiber7 g

Protein53 g

Cholesterol125 mg

Sodium1280 mg

Potassium1200 mg

Calcium175 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Bowl

•Medium Bowl

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

To a large bowl, add coleslaw mix, 2.5 tbsp (5 tbsp) vinegar, half the sweet chilli sauce and half the peanuts. Season with salt and pepper. Toss to mix.
To a medium bowl, add peanut butter and 2 tbsp (1/4 cup) warm water. Stir for 30 seconds until smooth.
Add soy sauce, remaining sweet chili sauce, remaining peanuts, and remaining vinegar. Season with salt and pepper. Stir to mix.

Thinly slice green onions.
Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
Heat a large non-stick pan over medium-high.
Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1/2-inch pieces. Season with salt and pepper.

When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-7 min stirring occasionally until chicken is cooked through.**
Add bok choy, cumin-turmeric spice blend, ginger-garlic puree and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook for 1-2 min, stirring often until veggies are tender-crisp.