Satay chicken rice bowl

Dazzle your closest and dearest with this chicken satay and clingy rice bowl. A brisk and simple supper for two, it could likewise work for Valentine’s

Fixings

175g Thai clingy rice (or 350g pre-cooked)

100ml rice vinegar

1 tbsp caster sugar

½ cucumber , stripped into strips

2 tbsp sesame oil

1 tbsp soy sauce

4 tbsp smooth nutty spread (we utilized a standard home brand grocery store container)

2 boneless and skinless chicken thighs

1 little red stew , finely cut

2 tbsp cleaved peanuts

Strategy

Stage 1

Cook the rice adhering to pack directions. Then, mix the vinegar, sugar and 100ml of water together until the sugar breaks up. Include the cucumber strips and put in a safe spot.

Stage 2

Warmth the flame broil to medium. Blend the oil, soy, nutty spread and 100-150ml of bubbling water to relax. Separation the combination into two, saving half for some other time. Rub the chicken with the other half, at that point barbecue for 15 mins or until cooked, turning part of the way through. Thickly cut.

Stage 3

Separation the rice between two dishes, top with cut chicken and some salted cucumber. Spoon the rest of the marinade over the rice and get done with the stew and hacked peanuts.

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