Chicken with Satay Sauce
Fragrant jasmine rice is topped with pan-roasted chicken and a delectable satay sauce in this Thai-inspired meal. Stir-fried seasonal vegetables provide good company.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1 0.5 Whole
Broccoli (Organic)
5 2.5 oz
Zucchini (Organic)
8 4 oz
Bell peppers (Organic)
5 2.5 oz
Cilantro (Organic)
1/2 0.25 oz
Protein & more
Jasmine Rice
1 0.5 cup
Coconut Milk
6 3 floz
Chicken thighs
1 0.5 lb
Pantry items
Peanut Oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Satay Sauce
Peanut Oil
1 0.5 tablespoon
Granulated Onion
1 0.5 tablespoon
Granulated Garlic
1 0.5 teaspoon
Red pepper flakes
1/2 0.25 teaspoon
Tamari
1 0.5 tablespoon
Brown sugar, dark
1 0.5 teaspoon
Peanut butter
1/2 0.25 cup
Lime juice
1 0.5 tablespoon
Prep ahead (optional)
a. Chop broccoli into bite-sized florets. b. Trim zucchini ends, slice in half lengthwise and cut ½" thick half-moons. c. Cut bell peppers into 1" pieces. d. Finely chop yellow onion and cilantro. e. Mince garlic.
Instructions
1
Cook the rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.
2
Meanwhile, cook the satay sauce:
a. In a saucepan, mix the coconut milk, the satay sauce and ½ tsp salt.
b. Bring to a boil; reduce heat to low and cook for 3 minutes.
3
Cook the vegetables:
a. Heat 1 tbsp peanut oil (or olive oil) in a saute pan. Add the yellow onion (finely chop) and garlic (mince). Saute for 3 minutes or until onions are translucent.
b. Add the broccoli (chop bite-sized florets), zucchini (trim ends, slice in half lengthwise, cut ½" half-moons) and bell pepper (chop into 1" pieces). Cook for 3-4 minutes. Remove into bowl.
4
Cook the chicken:
a. Season chicken thighs with ½ tsp salt.
b. Heat 1 tbsp peanut oil (or olive oil) in the same saute pan. Add the chicken. Cook for 4-6 minutes each side or until chicken is cooked through. Set aside to rest.
5
Serve:
a. Divide jasmine rice into plates.
b. Top with chicken. Serve stir-fried veggies alongside.
c. Garnish with cilantro (finely chop).
Chef's notes
The satay sauce goes well with pork or any white fish. Vegetarians can sub tofu for the meat.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA