It’s been a lovely day today, full of sunshine but still quite cold – the Tararua Ranges had snow on their tops! So for dinner I wanted something that was fast to cook, a full meal, full of veges, and has a delicious sauce. This takes 25 minutes not counting prep time (which is about 10 minutes).
I got a couple of chicken breasts from the freezer, and then I saw this pouch of Malaysian Peanut Sauce that I bought the other day. It was only $3 as it was reduced to clear (in the chilled food section of a local supermarket). Normally, if I was going to make a satay sauce, I would make it from scratch (super easy too).
So here it is: Malaysian Peanut Chicken and Vegetables on Brown Rice.
1 onion, peeled and sliced.
2 sliced chicken breasts (or 1 large one), marinate in the juice of 1 lemon (or lime) and a teaspoon of minced ginger, while you prepare the rest of the ingredients
2 carrots, peeled halved and sliced on an angle
1/2 head of broccoli, cut into florets with long stems (I also peel the stalks and cut into 1 inch long x 1/2 inch pieces)
1/4 head of cabbage, sliced thinly
1 pouch of Malaysian Peanut sauce
(or make a satay sauce from the following: –
1/2 C super crunchy peanut butter
1/2 – 1 C boiling water (start with the smaller amount and add more (a little at a time) if too thick
juice of lime or lemon
1 teaspoon minced garlic
1 teaspoon minced ginger
3 T (or to taste) soy sauce
pinch of chilli flakes (if you like some bite to it) or 2 good slugs of sweet chilli sauce –
Mix well until all combined)
Cook your rice in the rice cooker first, because the rice will take about the same length of time.
Heat some oil in a deep frypan until very hot (but not smoking). Add onion and cook quickly then add the marinating chicken.
Stir fry until the chicken is nearly cooked through. Add the carrots and cook for 5 minutes, stirring all the time (to stop them from catching and burning).
Add the broccoli and mix well. When the broccoli is almost half cooked, add the sauce (either pouch or homemade).
Mix very well, then add the sliced cabbage over the top and gently turn in the sauce and other veges until well mixed.
Serve over the cooked rice.