Chicken Satay Bowls

Name: Chicken Satay Bowls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 tbsp rapeseed oil; 500 g chicken fillets or skinless, boneless thighs, diced; 500 g chicken fillets or skinless, boneless thighs, diced; 500 g chicken fillets or skinless, boneless thighs, diced; 1 tsp sesame oil; 75 ml boiling water; 6 tbsp crunchy peanut butter; juice of ½ lime; 3 tbsp soy sauce; 1 tbsp sweet chilli sauce; 1 tsp light muscovado sugar; 300 g short grain brown rice; 150 g edamame beans; 1 small head of broccoli, cut into bite-sized florets; 1 small ripe mango, peeled and diced (or use a carton of ready-prepared); 1 small ripe mango, peeled and diced (or use a carton of ready-prepared); 6 radishes, thinly sliced; 2 carrots, julienned; 3 spring onions, finely sliced; 2 tsp toasted black sesame seeds; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This is a great recipe to make ahead for meal prep so that you can eat it over the next couple of days, hot or cold. There are no rules when it comes to salads like this, so use whatever veggies you have in the fridge that you think will marry well with the satay sauce. You could also change the chicken for beef, lamb or tofu. If you are making these bowls ahead of time, leave all the elements to cool and store them separately in airtight containers in the fridge until needed.

Ingredients

Main course

Ingredients

Method