Chicken Satay Inspired Bowls
with Zingy Slaw and Peanut Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Green Onion
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Egg, Milk, Mustard, Fish, Sesame, Wheat)
3 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Milk, Mustard, Fish, Tree nuts, Sesame, Wheat, Soy)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Milk, Mustard, Tree nuts, Sesame, Sulphites, Soy, Gluten)
340 g
Chicken Breast, Diced
Not included in your delivery
tbsp
Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
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.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice, chicken, and slaw between plates.
- Drizzle peanut sauce overtop.
- Sprinkle remaining green onions overtop.
