Chicken Satay Bowls With Rice & Stir Fried Veggies | Work Week Lunch

Chicken Satay Bowls With Rice & Stir Fried Veggies

Name: Chicken Satay Bowls With Rice & Stir Fried Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 3
Ingredients: 16 oz chicken breast; 1/4 cup canned coconut milk; 2 TBSP soy sauce; 1 TBSP fish sauce; 1 TBSP vegetable oil; 1 inch ginger; 1 cloves garlic; 2 tsp curry powder; 1 tsp turmeric; 1 TBSP brown sugar; 3/4 cup rice; 3/4 cup water; 3/4 cup canned coconut milk; 1/2 tsp salt; 1 TBSP olive oil; 2 scallions; 1 carrot; 1 zucchini; 1 red bell pepper; 1 clove garlic; 1 TBSP soy sauce; 2 TBSP nut butter; 1 lime; 2 tsp brown sugar; 1/2 tsp ground ginger

Serves 310 mins prep30 mins cook

0 servings

What you need

oz chicken breast, chopped

cup coconut milk, omit if needed

tbsp soy sauce

tbsp fish sauce, sub lime juice or rice vinegar

tbsp vegetable oil, sub coconut oil or olive oil

in ginger, minced or grated

clove garlic, minced or grated

tsp curry powder

tsp turmeric

tbsp brown sugar, sub liquid sweeteer

cup rice, sub grain of your choice

cup water

tsp salt

tbsp olive oil

scallion, chopped, white and green ends separated

carrot, sliced thin

zucchini, chopped into quarters

red bell pepper, chopped into strips

tbsp nut butter, I used peanut, sub nut butter of your choice

lime, for juices

tsp ground ginger, sub 1 inch gresh ginger, grated

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Instructions

1 Make the marinade: Add all the marinade ingredients to a measuring glass. Stir and taste - adjust any flavors if necessary! Pour the marinade and chopped chicken into a bowl or zip-top bag and let it sit for at least 15 minutes, up to 2 hours.
2 For the rice: add the rice, water, coconut milk, and salt to a pot and stir once. Bring it to boil, then cover and turn the heat all the way down (but not off). Cook for 10 minutes, then turn off the heat and steam for 10 minutes.
3 Cook the chicken: Add 1 TBSP oil to a skillet (I used cast iron) over a medium flame. Let it heat up for a few minutes, then add the chicken to the pan. Make sure to space the chicken out a little and avoid getting the marinade in the pan (otherwise the chicken will just boil). Cook on each side for 5 minutes, then remove it from the pan and set aside.
4 Cook the veggies: To the same skillet, add a little more oil, followed by the chopped veggies, white ends of the scallions, garlic and soy sauce. You may need to cook the veggies in batches depending on the size of your pan. Cook over medium/high heat for about 7-10 minutes, stirring often, until the veggies are fork-tender.
5 Make the peanut sauce (optional): Add the peanut sauce ingredients to a measuring glass and whisk well with a fork. Add water to thin (I added about 3 TBSP) to your desired consistency. Taste and adjust flavors as necessary.
6 Assemble: Divide the rice, veggies and cooked chicken between three meal prep containers. Divide the sauce between three smaller containers or just keep it in one bigger container on the side to drizzle on before eating. Garnish with chopped green ends of the scallions.

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