2 tbsp. extra virgin olive oil
600g chicken breast fillets, thinly sliced
1 brown onion, halved then quartered (cut on angles)
1 medium carrot, cut into matchsticks
150g snow peas, trimmed, halved diagonally
1/3 cup water
Handful of coriander, roughly chopped
2 garlic cloves, finely chopped
3cm-piece fresh ginger, peeled, finely grated
1/2 medium red chilli, chopped
1 tbsp. lemon juice
1 cup coconut cream
3 tsp. worcestershire sauce
1/3 cup sweet chilli sauce
2 tbsp. natural light crunchy peanut butter
2 cups jasmine rice, well-rinsed
2 cups cold water
400ml can coconut cream
3cm piece ginger, peeled, sliced
- Heat 1 tbsp. of oil in a large saucepan over medium-high heat. Add the garlic and ginger. Cook, stirring, for 3 minutes. Add the lemon juice and chilli. Whisk in the coconut cream and peanut butter. Cook, stirring, for 5 minutes or until the sauce thickens. Stir in worcestershire sauce. Remove from heat, pour into a heat proof bowl. Cover to keep warm.
- Place all coconut rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Discard ginger.
- Wipe the pan clean. Drizzle with the other 1 tbsp. oil. Add chicken, stir-fry for 5 minutes or until golden. Add carrot and snow peas. Stir-fry for 1 minute. Add water. Cook, stirring, for 5 minutes, or until the liquid evaporates and the vegetables are tender crisp. Stir in the satay sauce and coriander.