Ingredients
500g chicken or Sunfed chicken
1 tablespoon soy sauce
2 teapoons oil
3 tablespoons peanut butter
1 teaspoon soy sauce
2 tablespoons boiling water
1 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 tablespoon olive oil
3 cups rice
Bok choy
Cucumber
Sesame seeds
Lime or basil (optional)
Method
Pop the rice on to cook.
Slice the chicken into strips, put in a bowl then pour over the soy sauce and leave to sit.
Cut the lime into wedges, wash and slice the ends off the bok choy. Thinly slice the cucumber into sticks. Place to one side for later.
Make the satay sauce by whisking together the peanut butter, soy sauce, boiling water, lime juice, brown sugar, garlic, ginger and oil.
Add oil to a large frypan on medium heat then sear the chicken or Sunfed for 2-3 minutes each side until cooked through. Remove from pan.
Add the bok choy and cook for 1-2 minutes each side until tender.
Once the rice is cooked, mix the sesame seeds through the rice and season with a couple of grinds of salt. Divide the rice between the bowls.
Top with sliced cucumber, grilled bok choy and the chicken. Spoon over the satay sauce and serve with lime wedges and fresh basil leaves.
Macros
Total serves: 6
Per serve (with chicken):
Calories 597
Protein 40g
Carbohydrate 56g
Fat 24g
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