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SATAY CHICKEN AND EGG FRIED RICE

My fave takeaway starter transformed into a wholesome meal. Authentic Thai marinated chicken with a satay sauce that will blow your socks off. Sub out the chicken for any protein or veg of your choice and serve with asian greens. Finished in under 45 minutes!


SATAY CHICKEN AND EGG FRIED RICE

Total Time45 mins

Course: Main Course

Cuisine: Thai

Servings: 4

Ingredients

CHICKEN

  1. 650 grams chicken breast or thigh meat cut into cubes

  2. 1 1/2 tbsp mild curry powder

  3. 1 tsp minced garlic

  4. 1 tsp minced ginger

  5. 1 tbsp sesame oil

  6. 1/2 tsp cracked pepper

  7. 1 tsp salt

SATAY SAUCE

  1. 1 handful roughly chopped peanuts

  2. 2 tbsp peanut butter

  3. 2 tsp sugar

  4. 1 tsp fish sauce

  5. 1 1/2 cups coconut milk

  6. 2 tbsp red curry paste

  7. 1 tsp soy sauce

EGG FRIED RICE

  1. 1 tbsp butter

  2. 2 eggs

  3. 1 cup basmati rice or you can use two packed of microwave rice

  4. 1 tbsp dark soy sauce

  5. 2 spring onion chopped

SPEEDY PICKLE

  1. 1/4 cup sugar

  2. 1/4 cup rice wine vinegar

  3. 1 chilli

  4. 1/2 cucumber

  5. 1 tsp salt

  6. 1 tsp fish sauce

Instructions


Marinate the chicken cubes in the curry powder, oil, garlic, ginger, salt and pepper for 10 min. (If you're using wooden skewers now is the time to soak them if not use mental ones).


Stem the rice until fluffy, leave to cool.


For the speedy pickle combine vinegar, salt, sugar and fish sauce. Add sliced cucumber and chilli. Keep cool in the fridge until serving.


Preheat the oven to 180C. Slide the marinated chicken cubes onto the skewers, no more than 4 pieces on each skewer, cook in the oven for around 15-20mins until golden.


Meanwhile make the satay sauce, in a pan on a medium heat add the curry paste and peanut butter cook for 2 mins, then add in the coconut milk, sugar, fish sauce, soy sauce and chopped peanuts, reduce for 5 mins until thick and glossy.


For the egg fried rice, heat your pan on high add in butter and the beaten eggs, once the egg is scrambled chuck in the cooked rice, chopped spring onion, soy sauce and stir fry for a further 5 min.


Remove the skewers from the oven, serve on a bed of egg fried rice, lashings of satay sauce and speedy pickle.

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