Satay chicken with steamed vegetables

Satay chicken with steamed vegetables


The ingredient of Satay chicken with steamed vegetables

  1. 6 (about 750g) chicken thigh fillets, halved, fat trimmed
  2. 1 250ml can mild satay sauce (Ayam brand)
  3. 2 teaspoons olive oil
  4. 3 medium carrots, peeled, diagonally thinly sliced
  5. 200g green beans, topped, tailed
  6. 80g (1 cup) bean sprouts, trimmed
  7. Boiling water
  8. 1 tablespoon fresh lemon juice

The instruction how to make Satay chicken with steamed vegetables

  1. Place the chicken into a shallow dish and stir in 160mls (2/3 cup) of the satay sauce. Mix until chicken is well coated. Set aside for 10 minutes.
  2. Preheat a chargrill or frying pan on medium-high. Brush the chargrill or frying pan with the oil. Cook the chicken for 3-4 minutes on each side or until cooked to your liking.
  3. Meanwhile, steam the carrots and beans over a saucepan of boiling water for 4-5 minutes or until just tender crisp (see microwave tip). Place the bean sprouts into a small heat-resistant bowl and pour over enough boiling water to cover. Leave for 1 minute then drain. Combine the remaining satay sauce and lemon juice in a small saucepan, stir over medium-low heat for 2-3 minutes or until heated through. Serve the chicken and vegetables topped with satay sauce.

Nutritions of Satay chicken with steamed vegetables


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