Chicken and rice salad with satay sauce
Draft recipe
This recipe is in draft state; it is unfinished and still being refined.While the chicken thighs cook you make the salad then everything comes together at the end when the pan is deglazed and the satay sauce tops it off.
Tools
-
Chefs knife - Chopping board
- Medium frying pan
- Wooden spoon
- Microplane grater
- Medium grater
- Large mixing bowl
Ingredients
- 4tbsp vegetable oil
- 4tbsp water
- 4 boneless skinned chicken thighs
- 200g sugarsnap peas
- 1 large carrot
- 250g microwave brown rice pouch
- 3 cloves garlic
- Thumb sized piece of ginger
- 160g coconut cream
- 4tbsp crunchy peanut butter
- 30g fresh coriander
- 2tsp soy sauce
- 2tsp fish sauce
- salt to season
Method
-
Pan fry chicken
Add 2 tablespoons of vegetable oil to the frying pan and place on a medium high heat, once the oil is hot add the chicken thighs.
Tip
The chicken will take around 13 minutes to cook through, I like to set a timer to keep track.
Tip
If you are cooking in a stainless steel frying pan (which you should be for maximum fond) make sure to let the chicken release from the pan by itself rather than tearing it off.
-
Grate ginger and garlic
Grate the ginger and garlic with the microplane grater and set aside.
-
Grate carrot, chop peas and coriander and heat rice
While the chicken cooks grate the carrot on the large side of a grater, roughly chop the sugar snap peas, finely chop the coriander and add to the large mixing bowl.
Tip
Remember to keep an eye on the chicken, once the first side is browned flip it.
-
Set chicken aside and deglaze
Once the chicken is cooked (internal temperature of at least 74°C, ideally 79°C) take it out of the pan and set to one side; add 4 tablespoons of water into the pan, return to the heat and scrape the fond.
Tip
You only need to deglaze the pan if the fond is starting to burn, if this isn't a problem you can skip straight to the next step.
-
Saute ginger and garlic
Add the remaining 2 tablespoons of oil and once hot add the ginger and garlic and saute for 2 minutes.
-
Saute ginger and garlic
When the ginger and garlic are softened turn the heat to low and add the coconut cream, peanut butter, soy sauce and fish sauce and stir to combine; remove from the heat.
-
Heat rice
Heat the rice according to packet instructions, add to the large mixing bowl, season to taste and stir to combine.
-
Plate and serve
Plate the salad, place the chicken on top and then coat with sauce and serve.