Chicken
Grilled chicken tenderloins on skewers served with homemade peanut satay sauce, rice and wok veggies.
1. Combine 1 crushed garlic clove, 2 tbsp soy sauce and 1 tbsp sweet chilli sauce in a shallow bowl. Add chicken tenderloins and toss to coat.
2. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat.
3. Thread chicken onto skewers (optional). Heat a pan with oil over medium high heat and cook for 4-5 minutes on each side or until cooked through. Set aside and reserve pan (step 5).
4. In the meantime, place peanut butter, coconut milk, zest and juice of 1/2 lime, 1 tbsp soy sauce and 1 tbsp sweet chilli sauce in a small saucepan. Heat up, stirring until well combined. Pour into a small bowl for serving (see notes).
5. Re-heat pan over high heat. Add 1 tbsp oil and vegetables along with 1 sliced or crushed garlic clove. Cook, stirring, until just tender. Stir in 1 tbsp soy sauce and season with pepper.
6. Re-heat pan over high heat. Add 1 tbsp oil and vegetables along with 1 sliced or crushed garlic clove. Cook, stirring, until just tender. Stir in 1 tbsp soy sauce and season with pepper.
2. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat.
3. Thread chicken onto skewers (optional). Heat a pan with oil over medium high heat and cook for 4-5 minutes on each side or until cooked through. Set aside and reserve pan (step 5).
4. In the meantime, place peanut butter, coconut milk, zest and juice of 1/2 lime, 1 tbsp soy sauce and 1 tbsp sweet chilli sauce in a small saucepan. Heat up, stirring until well combined. Pour into a small bowl for serving (see notes).
5. Re-heat pan over high heat. Add 1 tbsp oil and vegetables along with 1 sliced or crushed garlic clove. Cook, stirring, until just tender. Stir in 1 tbsp soy sauce and season with pepper.
6. Re-heat pan over high heat. Add 1 tbsp oil and vegetables along with 1 sliced or crushed garlic clove. Cook, stirring, until just tender. Stir in 1 tbsp soy sauce and season with pepper.
Garlic
2 cloves
Chicken Tenderloins 600g
Basmati Rice 300g
Peanut Butter 2 x 30g
Coconut Milk 165ml
Lime 1
Wok Veggie Pack 600g
Roasted Peanuts 40g
From your pantry:
oil (for cooking, see notes), pepper, soy + sweet chilli sauce, skewers (optional)
Chicken Tenderloins 600g
Basmati Rice 300g
Peanut Butter 2 x 30g
Coconut Milk 165ml
Lime 1
Wok Veggie Pack 600g
Roasted Peanuts 40g
From your pantry:
oil (for cooking, see notes), pepper, soy + sweet chilli sauce, skewers (optional)
