Satay Chicken with Sauteed Chestnut Mushrooms, Red Pepper and Bok Choy

This is one of the make-it-up as you go along Gastrokid recipes that always seem fine to Hugh and I but, understandably, has driven our very patient Gastrokid book editor and copyeditor to the point of distraction. To them I apologize…..as once again I somewhat make it up as I go along.

The idea behind this dish is to disguise what might be seen as bland chicken by some by creating a creamy, tasty, tangy peanut sate sauce…..then adding some healthy veg into the mix.

The Details

Prep and cooking time: 45 mins.

To feed a family of four you’ll need:

Three large skinless chicken breasts
olive oil to coat them

For the Satay sauce:

Four tablespoons of natural (non salted) peanut butter
I small can of coconut milk
1 teaspoon of Thai red curry paste
1 teaspoon of Na Plam (fish sauce)

For the stir fry

1/2 tablespoon of sesame oil and 1 tablespoon of vegetable oil (added at the same time)
1 red bell pepper, seeded and sliced lengthwise
1/4 lb of chestnut mushrooms, cleaned and sliced
A bunch of bok choy, sliced lengthwise
3 clove of garlic sliced
1 teaspoon of grated fresh ginger

1.5 cup of Jasmine rice (steamed in a rice cooker)

First make the sate. Add the peanut butter, coconut oil, red curry paste and fish oil to a blender and mix so you have a smooth, runny sauce. Set aside and reserve into two bowls (one for basting the chicken and the other to serve as dipping/pouring sauce).

Next prep the veg for the stirfry, including slicing the garlic and grating the ginger

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Then get the rice going as this will take 15 mins in a rice cooker.

Now it’s time to start grilling or broiling the chicken breasts for five minutes (rub in a small amount of olive oil first and salt and pepper them).

While the chicken is cooking, stir fry the veg in a wok or large skillet over a medium heat. Add the oil first then the pepper and saute for about three minutes. Then add the mushrooms until soft and finally the bok choy, garlic and ginger. If the mushrooms have soaked up all the oil, add some water or wine to give some liquid to the stir fry.

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When the chicken is almost done, start basting with the sate sauce. Try to coat both sides of the chicken breast twice with the sauce.

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Serve rice, chicken (having first sliced it into little mouth-sized slices or chunks) and the stir fry. Avoid making clucking sounds for certain chicken-wavering members of your family (see previous chicken averse post).

- Matthew

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