Satay chicken with egg fried rice
This is something I've experimented with for a while in a quest to try and recreate the perfect satay chicken with minimum ingredients. Unfortunately, the internet is filled with hundreds of variations of this recipe, all of which contain hundreds of ingredients, too! On first glances this recipe also looks alarmingly bulky in its ingredients. But give it a second look and you'll realise that most ingredients are used more than once in the different elements to this meal. Not only that, but these ingredients are basics that most people already have in the cupboard! Sneaky eh?
Give this one a go if you simply ain't got time to go seeking out lemongrass and fish sauce...
Cupboard to plate in: 20 minutes
Serves 2
Ingredients:
For the chicken:
- 2 breasts of chicken (or large thighs if, like me, you're a cheapskate)
- 1 teaspoon of honey
- 1 teaspoon of soy sauce
- A drizzle of oil
For the satay sauce:
- 1 tablespoon of smooth peanut butter
- 1/2 teaspoon of honey
- 1 teaspoon of soy sauce
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of ground ginger
- 1/4 block of creamed coconut
- 2 spring onions, chopped
For the egg fried rice:
- About 3 handfuls of rice
- 3 spring onions, chopped
- 1 egg
- 1 handful of frozen peas
- 1 handful of frozen sweetcorn
- 1 tablespoon of soy sauce
Method:
1. Preheat oven to 180 degrees (fan). Put the rice on to boil for 10 minutes. Drain and leave to one side. Meanwhile, score the chicken breasts in a criss-cross formation. Mix the honey, oil and soy sauce together and drizzle over the chicken breasts. Place on a baking tray and roast for around 15 minutes, until cooked through. If you're feeling really fancy and Indonesian, you could cube the chicken and grill it on a kebab skewer, this will make the chicken extra tender and also saves a little bit of time cooking.
2. Make the satay sauce. Fry off the spring onions in a pan with a little oil. Add the creamed coconut and a splash of boiling water and stir until dissolved. add the peanut butter, honey, soy sauce and spices and stir.
3. Fry the rice. Fry the rest of the spring onions in a little oil until softened slightly. Crack the egg into the pan and stir around until completely cooked, and broken up into small lumps. Add the cooked rice, sweetcorn and peas and stir in the soy sauce.
4. Serve! Place the cooked chicken onto a bed of the fried rice, and place the satay dipping sauce on the side.
Enjoy!
About the Author
1 comments
As well as soy sauce you should go for a shot or two of sesame oil!
ReplyDeleteI take my fried rice seriously.