Chicken Satay
My husband declares this dish “insanely good,” and he’s right. While satay is traditionally broiled or grilled, this Glorious One-Pot Meal version retains all the flavor and skips the hassle of threading skewers, basting, and hovering over a grill. I sometimes use bouillon cubes to make stock just because they store well and allow you to make any amount you need. Look for low-sodium bouillon cubes in the health food store. Of course, you can use prepared vegetable or chicken broth instead. Make this recipe hot and spicy by adding a teaspoon of Asian chili sauce or minced hot pepper. Or make it vegetarian by substituting tofu for the chicken. (Be sure to weight the tofu and then blot it with paper towels to remove excess liquid.)
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Coat the inside and lid of a cast-iron Dutch oven with canola or sesame oil.
Step 3
In a small bowl, whisk the scallion, peanut butter, soy sauce, brown sugar, ginger, garlic, and 2 tablespoons of the broth. Whisk until the sugar is dissolved and peanut butter is emulsified.
Step 4
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the remaining broth and 1/4 cup water and stir to make an even layer.
Step 5
Add the chicken and drizzle with one-third of the peanut butter sauce.
Step 6
Arrange the cabbage on top and pour half of the remaining sauce over it.
Step 7
Add the snow peas and mushroom in another layer and pour the rest of the sauce over all.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If the rice is still crunchy, fluff with a fork and replace the lid. Let sit for another 3 to 5 minutes before serving.
nutrition information
Step 9
Calories: 400
Step 10
Protein: 44g
Step 11
Carbohydrates: 46g
Step 12
Fat: 13g
Step 13
Cholesterol: 80mg
Step 14
Sodium: 143mg
Step 15
Fiber: 4g
