Chicken Satay Bowls With Rice & Stir Fried Veggies
Servings: 3 meals
Ingredients
For the chicken & marinade
- 16 oz chicken breast chopped
- 1/4 cup canned coconut milk omit if needed
- 2 TBSP soy sauce
- 1 TBSP fish sauce or lime juice or rice vinegar
- 1 TBSP vegetable oil or coconut oil or olive oil
- 1 inch ginger minced or grated
- 1 cloves garlic minced or grated
- 2 tsp curry powder
- 1 tsp turmeric
- 1 TBSP brown sugar or other liquid sweetener
For the rice
- 3/4 cup rice or other grain of your choice
- 3/4 cup water
- 3/4 cup canned coconut milk or water
- 1/2 tsp salt
For the veggies
- 1 TBSP olive oil
- 2 scallions chopped, white and green parts separated
- 1 carrot sliced thin
- 1 zucchini quartered
- 1 red bell pepper cut into thin strips
- 1 clove garlic minced
- 1 TBSP soy sauce
For the peanut sauce (optional)
- 2 TBSP nut butter
- 2 TBSP soy sauce
- 1 lime for juices
- 2 tsp brown sugar
- 1/2 tsp ground ginger or 1-inch fresh ginger, grated
Instructions
- Add all the marinade ingredients to a measuring cup. Stir and taste; adjust any flavors if necessary. Pour the marinade and chopped chicken into a bowl or zip-top bag and let it sit for at least 15 minutes and up to 2 hours.
- Add the rice, water, coconut milk, and salt to a pot and stir once. Bring it to boil, then cover and turn the heat all the way down (but not off). Cook for 10 minutes, then turn off the heat and steam for 10 minutes.
- Add 1 TBSP oil to a skillet (I used cast iron) over a medium flame. Let it heat up for a few minutes, then add the chicken to the pan. Make sure to space the chicken out a little and avoid getting the marinade in the pan (otherwise the chicken will just boil). Cook on each side for 5 minutes, then remove it from the pan and set aside.
- In the skillet, combine chopped veggies, white ends of the scallions, garlic and soy sauce. You may need to cook the veggies in batches, depending on the size of your pan. Cook over medium/high heat for about 7-10 minutes, stirring often, until the veggies are fork tender.
- Make the peanut sauce: Whisk the ingredients together in a glass measuring cup. Add water to thin (I added about 3 TBSP) to your desired consistency. Taste and adjust flavors as necessary.
- Divide the rice, veggies and cooked chicken among three meal prep containers. Divide the sauce between three smaller containers or just keep it in one bigger container on the side to drizzle on before eating. Garnish with chopped green ends of the scallions.
Notes
- Note that you can freeze leftover coconut milk for future use!
