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Wednesday, 4 July 2012

Satay Chicken Stir-fry with Coconut Rice...

Serves: 6
   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
Coconut Rice
   2 cups jasmine rice, well-rinsed
   2 cups cold water
   400ml can coconut cream
   3cm piece ginger, peeled, sliced

  1. 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.
  2. 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.
  3. 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.
Divide rice among bowls, top with satay chicken and vegetables. Serve with a sprig of coriander (or in this case mint =P )

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