Tuesday, July 19, 2011

Peanut Butter Nutter

The problem with having peanut butter in the house is that I am always tempted to just eat it, by the spoonful. The jar that I had on the shelf wasn't even great quality peanut butter so a spoonful was generally pretty disappointing. Not to mention terribly high in cholesterol. So this evenings plan was to use it all up along with everything else that had been in the fridge and freezer too long by making satay. By which I mean a slightly spicy peanut sauce over chicken and vegetables. I know that traditional satay does not neccesarily have peanuts yet in my mind satay is always a peanut sauce. I guess it is like the many other ethnic foods that the western world has taken and run with. So of course packing a meal with so much peanut butter (four serves would be about a quarter of a cup each!) is far from a low fat meal but on the upside, lean chicken breasts provide a good portion of protein, carrots and peppers are bright and colourful and full of vitamins and if you use brown rice you will get the benefits of wholegrains. Now I am actually procrastinating right now and using food to escape doing work that I should have finished already because 9.30 pm is far too late to get anything done, so I guess I should hurry up with the recipe so that I can get to work.

Satay Chicken

2 cups brown rice (plus 4 cups/1 litre of water)
2 tablespoons cooking oil
1 onion
3 chicken breasts
Chopped vegetables - carrots, bell peppers, mushrooms, brocolli, etc.
500 mL water
1 cup (250 grams) peanut butter
1 teaspoon each ground cumin and coriander
1/2 teaspoon ground ginger
1 teaspoon crushed chilli
2 tablespoons soy sauce

Place the rice in a large pot with 2 cups of water and bring to the boil. Reduce the heat and leave it to simmer until the rice is cooked, about 20 minutes or so.

Meanwhile chop the onion roughly, heat the oil in a large pan and then throw the onion in. While the onion is cooking cut the chicken into pieces of whatever size you like. Add this to the pan and give it a bit of a stir.

While the chicken is cooking (you should probably keep stirring it every now and then) chop the vegetables. When the chicken appears to be cooked on all sides throw the vegetables in and keep stirring it occasionaly. You should maybe give the rice a bit of a stir too, make sure it's not sticking to the bottom of the pot.

Now add the rest of the ingredients to the pan and stir gently until it is well mixed. Simmer until the sauce has thickened and the rice is cooked.

You are finished! In my opinion an incredibly easy meal and according to those partaking in tonights meal really yummy too. It makes enough for four quite large servings an dof course if you like things spicy add plenty more chilli.


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