Chicken with satay sauce, vegetables and quinoa rice
This beautiful chicken with satay sauce has an addictive taste. We carried out many tests to arrive at this particular taste. An excellent pan of colourful and crunchy vegetables accompanies this delicious chicken.
Chef's choice
Ingredients
Portions:
4
For the chicken and quinoa rice:
150 g
chicken breast
60 g
Basmati rice
40 g
red quinoa
For the vegetables:
30 g
beer radish, sliced
50 g
broccoli florets
40 g
orange carrot, sliced
40 g
yellow carrot, sliced
60 g
button mushrooms, quartered
20 g
pak choi, chopped
30 g
baby corn, sliced
1 tbsp
sunflower oil
For the satay sauce:
2 tbsp
peanut butter
1 small
onion, finely chopped
50 ml
orange juice
1 tbsp
lime juice
0.5 tsp
ground white pepper
1 stalk
lemongrass, finely chopped
1 tbsp
honey
0.5 tsp
fine salt
1 tsp
fresh ginger, grated
2 cloves
garlic, minced
2 tbsp
low salt soy sauce
1 tbsp
red wine vinegar
50 ml
water
1 tbsp
hoisin sauce
0.5 tsp
coriander seed, ground
1 tbsp
tamari
0.5 tsp
cumin grain, ground
0.5 tsp
galanga, grated
0.5 tsp
turmeric
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse and cook the basmati rice and red quinoa together according to package instructions. Set aside.
- Cut the chicken breast into bite-sized pieces. Season with salt, ground white pepper, and a touch of turmeric.
- Heat sunflower oil in a pan over medium heat. Sauté the chicken until golden brown and cooked through. Remove and keep warm.
- In the same pan, add chopped onion, garlic, and fresh ginger. Cook until fragrant. Add peanut butter, orange juice, lime juice, and low salt soy sauce to create the satay sauce. Stir until smooth.
- Add sliced broccoli, carrots, baby corn, and button mushrooms to the sauce. Cook until vegetables are tender-crisp.
- Return the chicken to the pan. Mix well with the vegetables and sauce. Serve over the quinoa rice and garnish with pak choi and coriander seeds.