Peanut Chicken Stir-Fry with Rice
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 10, 2018.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 10, 2018.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups water
Peanut Sauce
- ½ tsp finely grated ginger
- 1 Tbsp GF soy sauce
- 90g smooth peanut butter
- 1 Tbsp GF mild sweet chilli sauce
- 1 Tbsp honey
- 2/3 cup water
- 1 tablespoon GF rice wine vinegar
Stir-Fry
- 1 carrot
- 1 broccoli
- 550g chicken breasts
- ½ teaspoon salt
- 2 Tbsp GF soy sauce
- ½ bag baby spinach
To Serve
- 100g mung bean sprouts
Steps
-
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 and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
-
Combine all peanut sauce ingredients in a small pot and whisk until smooth. Bring to a simmer on low heat for 3-4 minutes, until sauce has thickened slightly. Stir often.
-
Cut carrot in half lengthways and thinly slice on an angle; cut broccoli into small florets and dice stalk 1cm; pat chicken dry and slice 1cm. Place chicken in a bowl with salt and 1 tablespoon soy sauce and toss to coat.
-
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Stir-fry chicken for 3-4 minutes, until just cooked. Remove from pan and set aside.
-
Add another drizzle of oil to pan and stir-fry carrot, broccoli and 1 tablespoon soy sauce for 3-4 minutes, until just tender. Remove from heat and toss through spinach, chicken (and any resting juices) and half of the peanut sauce. Season to taste.
-
To serve, spoon ¾ cup cooked rice per person onto each plate. Top with chicken stir-fry and drizzle with remaining peanut sauce. Garnish with mung bean sprouts.
Nutritional Information
Energy |
2175 kj 520 kcal |
---|---|
Protein | 39.6g |
Carbohydrate | 49.9g |
Fat | 17.2g |