An easy supper packed with oriental flavours. Try this with pieces of pork fillet if you fancy a change from chicken.
Ingredients
- 4 skinless free-range chicken breasts
- 150g satay peanut sauce (from 200g jar)
- 1 tbsp olive oil
- 2 pak choi, quartered lengthways
- 300g pack cooked Thai fragrant rice
- Remaining 50g satay peanut sauce
- 2 tbsp coconut milk
- A squeeze of lime
- Extra lime wedges for squeezing over
Method
- 1. Soak 12 small wooden skewers in warm water. Meanwhile, cut the chicken breasts into strips. Place in a bowl with 150g satay peanut sauce and 1 tbsp olive oil, mix and leave to marinate for
- 10 minutes.
- 2. Thread the chicken onto the wooden skewers. Heat a large griddle pan or frying pan, and cook for 8 minutes, until browned on all sides and cooked through.
- 3. Meanwhile, steam the pak choi for 5 minutes and warm the rice in the microwave according to the pack instructions.
- 4. In a dipping bowl, mix the remaining 50g satay peanut sauce with the coconut milk and a squeeze of lime.
- 5. Serve the skewers with the extra sauce, for dipping, steamed pak choi, bowls of Thai fragrant rice, and extra lime wedges for squeezing over.