Crispy Satay Rice (Print Version)
# Ingredients:
→ Base Layer
01 -
Chop or tear apart 2 cooked chicken breasts
02 -
1 tbsp of soy sauce (use tamari for gluten-free)
03 -
1 tbsp oil with sesame flavor
04 -
1 tbsp of spicy chili oil
05 -
2 cups of already-cooked long-grain rice (or prepare 2/3 cup raw)
→ Fresh Add-ins
06 -
1 red chili, sliced thinly (optional)
07 -
Chop up 1 handful each of mint, Thai basil, and cilantro
08 -
Dust with 1 tbsp sesame seeds
09 -
Dice a cucumber
10 -
1 cup of shelled edamame beans
11 -
3 green onions, finely chopped
12 -
Crush 1/3 cup roasted peanuts
→ Satay Style Sauce
13 -
Straight peanut butter, about 1/2 cup
14 -
2 tbsp of soy sauce
15 -
Drizzle in 1 tbsp sesame oil
16 -
Splash in 2 tsp fish sauce
17 -
Add 1 tbsp jam with a sweet chili kick
18 -
Mix with 1/2 cup water
# Instructions:
01 -
For uncooked rice, combine 2/3 cup rice and 1 cup of water. Boil, then simmer with a lid on for 12 minutes. Turn off the heat and let it steam for 10 mins. Chill on a parchment-lined tray in the fridge for 10 mins.
02 -
Heat up your oven to 400°F/200°C. Toss rice in sesame oil, chili oil, and soy sauce. Flatten onto a parchment-covered baking tray. Bake for 25-30 mins, checking around 15 and 20 mins to prevent burning.
03 -
In a bowl, combine peanut butter, fish sauce, sesame oil, soy sauce, and chili jam into a thick mixture. Gradually stir in water until it's smooth and creamy.
04 -
In a large bowl, combine crispy rice, herbs, edamame, cucumber, green onions, chicken, peanuts, chili, and sesame seeds. Pour in half the sauce and mix well. Use more sauce and peanuts on top before serving.
# Notes:
01 -
Stick to peanut butter made from just peanuts and a little salt for the best taste
02 -
Prep ahead easily, but wait to add the sauce till you’re ready to eat for a fresher texture
03 -
Leftover dressing is great as a sauce for other meals
04 -
Store in the fridge safely for around 4 days