Thai Chicken and Veggie Satay with Jasmine Rice

We’re jazzing up chicken mince with a deliciously light satay sauce and crunchy stir-fried veggies!

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My Gluten-Free Food Bag
Thai Chicken and Veggie Satay with Jasmine Rice

This dish most recently appeared in My Gluten-Free Food Bag on Sunday, July 23, 2017.

JASMINE RICE

  • 1½ cups jasmine rice
  • 2¼ cups water

SATAY SAUCE

  • 1 teaspoon finely grated ginger *
  • 2 tablespoons GF soy sauce
  • 2 sachets GF peanut butter
  • 2 tablespoons GF mild sweet chilli sauce
  • 1 can coconut milk (shake well before opening)
  • Pinch of chilli flakes (optional, adults)

CHICKEN AND VEGGIES

  • 1 teaspoon GF sesame oil (optional)
  • 1 carrot
  • 2 spring onions *
  • 450g chicken mince
  • 1 clove garlic, minced
  • 100g mung bean sprouts
  • Pinch of chilli flakes (optional, adults)

TO SERVE

  • ½ punnet cherry tomatoes *
  • 1 lime
  • 2-3 tablespoons roughly torn basil leaves (optional, adults)
  • 1 Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 While rice is cooking, combine all satay sauce ingredients in a small pot on high heat and stir until smooth. Bring to a simmer then reduce heat to low-medium and cook, stirring occasionally, for about 10 minutes, until thickened slightly.
  • 3 Grate carrot; thinly slice spring onions, keeping white and green part separate; cut cherry tomatoes in half; cut lime into wedges. Set all aside.
  • 4 While rice is steaming, heat sesame oil (if using), or a drizzle of oil in a large fry-pan or wok on high heat. Cook chicken, white part of spring onions and garlic for 3-4 minutes, breaking up chicken with a wooden spoon as it cooks, until chicken is cooked.
  • 5 Add carrot, green part of spring onions and 2/3 cup of the satay sauce to pan/wok with chicken and cook for a further 1 minute, until chicken is coated. Toss through mung bean sprouts, chilli flakes (if using) and season to taste with salt and pepper, if needed.
  • TO SERVE, spoon ¾ cup of cooked jasmine rice onto each plate. Top with chicken and veggie satay and drizzle over extra satay sauce. Serve cherry tomatoes and a lime wedge on the side. Garnish with basil (if using).
  • SERVES 4-5

Nutritional Information

  • Energy: 2504 kj / 598 kcal
  • Protein: 28.4g
  • Carbohydrate: 53.4g
  • Fat: 29.9g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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