Monday, February 20, 2012

Chicken Satay Fried Rice

Chicken Satay Fried Rice
Chicken Satay is one of the tastiest Asian dishes around but I’ve never been overly thrilled about the prospect of threading all those little pieces of chicken onto the wooden skewers to make the dish.  I think the reason that this dish is so popular is because of that peanut sauce that goes surprisingly well with chicken.  My recipe borrows the flavors of the original dish in a quick, easy to make, Chicken Satay Fried Rice dinner.  With marinated lean chicken breast, brown rice and diced veggies this is a perfect weeknight meal to satisfy both your desire to eat healthfully and your chicken satay cravings.  And the best part is that the whole dish comes together more quickly than it would take for the fast food guy to arrive at your door. 

Ingredients list
·         8oz of chicken diced into small pieces
·         ½ tsp fresh minced ginger
·         ½ tsp minced garlic
·         1 tbsp of gluten free soy sauce 
·         red pepper flakes to taste
·         2 cups of cooked brown rice (or white rice)
·         1 medium carrot diced
·         1 medium onion diced
·         2 green onions cut into 1 inch pieces
·         ¼ cup of frozen peas
·         2 tbsp of peanut oil (or vegetable oil)
·         2 tbsp peanut butter (creamy or chunky)
·         3 tbsp gluten free soy sauce
·         1 tbsp honey
·         ½ tsp grated ginger
·         ½ tsp grated garlic
·         2-4 tbsp warm water for thinning the sauce
·         red pepper flakes to taste 
·         chopped peanuts and green onions to garnish the plate

Video Tutorial: 

1.       Stir together the ½ tsp fresh minced ginger, ½ tsp minced garlic, 1 tbsp of soy sauce and a sprinkle of red pepper with the diced chicken and set it aside.   
2.       To make the peanut sauce stir together the peanut butter, 3 tbsp soy sauce, honey, grated ginger, garlic and red pepper flakes until the mixture is well combined.  Thin the sauce with 2-4 tablespoons of warm water until you have the desired consistency then set aside.
3.       To make the fried rice, add a tablespoon of oil to a large nonstick skillet over a medium high heat.  Add the marinated chicken and sauté for 2-3 minutes. Move the chicken around in the pan until most of the chicken is no longer pink.
4.       Add the diced vegetables and sauté for two minutes or until the veggies are tender but crisp.
5.       Add the rice, and remaining tbsp of oil to the pan with about 1/3 of the peanut sauce we made earlier.  Sauté for another 2 minutes stirring continuously to make sure all of the ingredients and sauce are well distributed.  And then it is ready to serve.
6.       Garnish with additional peanut sauce, chopped green onions and peanuts.  

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