Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken satay with rice
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- ½ cucumber, thinly sliced
- a handful radishes, thinly sliced
- 3 tbsp rice vinegar
- 200g wholegrain rice
- 1 tbsp groundnut oil
- 4 small chicken breasts, cut into bite-sized pieces
- 5 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- a handful of leaves coriander
- 1 red chilli, deseeded and thinly sliced (optional)
Method
- STEP 1
Put the cucumber and radishes into a bowl with 1 tbsp of rice vinegar and a good pinch of salt, and mix well.
- STEP 2
Cook the wholegrain rice in a large pan of lightly salted water according to pack instructions (about 25 minutes), then drain really well.
- STEP 3
Meanwhile, heat the oil in a wok or non-stick frying pan over a high heat. Season the chicken really well then fry for 4-5 minutes until caramelised, then turn down the heat to low.
- STEP 4
Put the peanut butter into a bowl, pour in 100ml of just-boiled water and whisk well. Pour in the remaining 2 tbsp of rice vinegar, the soy and sesame oil, then tip into the pan and gently simmer for 5 minutes.
- STEP 5
Divide the rice between bowls, spoon over the chicken and sauce, and some of the quick pickles, then finish with coriander leaves and sliced chilli, if you like.
