Satay Chicken with Satay sauce and a Pickled veg salad

Satay Chicken with Rice and Pickled Carrot Salad

Serve 1

Ingredients:

• For the Chicken:

  • 1 chicken thigh, deboned, skin on (or chicken breast if preferred)
  • 1 clove of garlic, minced
  • A nugget of ginger, minced (same size as the garlic clove)
  • 0.5 teaspoon of chili (adjust to taste)
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of soy sauce
  • 1 teaspoon of lime juice

• For the Pickled Carrot Salad:

  • 1/2 carrot, julienned
  • A few fine slices of red onion
  • An equal amount of cucumber, cut into chunks
  • 1 tablespoon of sushi seasoning
  • A few coriander leaves (optional)

• For the Satay Sauce:

  • 150ml (2/3 cup) of coconut milk
  • 1 tablespoon of peanut butter (crunchy or smooth)
  • 1 tablespoon of lime juice
  • 2 small dashes of soy sauce (around 1 teaspoon)
  • 1 teaspoon of sesame oil
  • 1/2 tablespoon of sriracha

• For the Rice:

  • Get it on to cook, check my YouTube channel for a perfect rice tutorial, if you are unsure how to do it.

Instructions:

1. Cook the Rice:

   • Start by cooking your rice. Refer to my YouTube channel for a detailed tutorial on how to cook perfect rice.

2. Prepare the Chicken Marinade:

   • In a bowl, mix the minced garlic, minced ginger, chili, oyster sauce, soy sauce, and lime juice.
   • Rub this marinade all over the chicken thigh.

3. Cook the Chicken:

   • Preheat your air fryer to 175°C (347°F).
   • Place the marinated chicken thigh, skin side up in the air fryer and cook for 7 minutes.
   • Increase the temperature to 200°C (392°F) and cook for an additional 6-7 minutes.

4. Prepare the Pickled Carrot Salad:

   • In a bowl, combine the julienned carrot, red onion slices, and cucumber chunks.
   • Season with 1 tablespoon of sushi seasoning.
   • Let the mixture sit until ready to plate.
   • Add a few coriander leaves before serving (optional).

5. Make the Satay Sauce:

   • In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, sesame oil, and sriracha.
   • Bring the mixture to a boil, then reduce the heat and simmer until it reaches the desired consistency.
   • Taste and adjust seasoning with more spice, salt, or sugar if needed.

6. Plate and Serve:

   • Once the rice and chicken are ready, plate the rice and top it with the chicken.
   • Add the pickled carrot salad on the side.
   • Drizzle a generous amount of satay sauce over the chicken.
   • Add some chopped up peanuts on top.
   • Enjoy your delicious satay chicken with rice and fresh salad!

Total Estimated Time:

• Prep Time: 5 minutes
• Cook Time: 15 minutes

Total Time: 20 minutes

A quick and delightful 25-minute meal! Happy cooking!

Love Del

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