Chicken Satay with Sesame Salad and Rice

Chicken Satay with Sesame Salad and Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 1, 2018.
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This chicken satay dish is a little different to your usual, with a delicious twist we’ve created using chicken mince. We’re jazzing it up with a deliciously light satay sauce and balancing this with the freshness of a sesame salad. We hope you like it as much as we do!

Ingredients

Rice

  • 1½ cups Japanese brown rice
  • 2 cups water

Satay Sauce

  • ½ tsp finely grated ginger
  • 2 Tbsp GF soy sauce
  • 2 sachets peanut butter
  • 2 Tbsp GF mild sweet chilli sauce
  • 1 can coconut milk

Sesame Salad

  • ½ iceberg lettuce
  • 1 carrot
  • ½ telegraph cucumber
  • 100g mung bean sprouts
  • 1-1½ Tbsp sesame oil
  • 1 Tbsp GF vinegar

Chicken

  • 450g chicken mince
  • 1 clove minced garlic
  • 1-2 Tbsp GF soy sauce
  • ½ tsp sesame oil

To Serve

  • 2-3 Tbsp coriander (optional, adults)

Steps

  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 15 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 lowmedium and cook, stirring occasionally, for about 15 minutes, until thickened slightly.
  3. Prepare the sesame salad. Finely shred lettuce; grate carrot; dice cucumber 1cm. Add all to a large bowl with mung bean sprouts, first measure of sesame oil and vinegar and toss to combine. Season to taste and set aside.
  4. When rice is steaming, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken and garlic for 3-4 minutes, breaking up as it cooks, until cooked through.
  5. Add soy sauce and second measure of sesame oil to pan with chicken and cook for a further 1 minute, until chicken is coated. Season to taste, if needed. Chop coriander leaves and stalks.
  6. To serve, spoon ¾ cup of cooked rice onto each plate. Top with chicken and satay sauce and serve sesame salad on the side. Garnish with coriander (if using).

Nutritional Information

Energy 2122 kj
507 kcal
Protein 25.1g
Carbohydrate 45.3g
Fat 25.0g