Chicken Satay Rice Bowl
SARSAYA® Oyster SauceIngredients
Chicken
- 2 cups (390g) Chicken breast fillet, cut into small cubes
- 2 Tbsps. (3g) Garlic, minced
- 1 tsp (3g) Ginger, grated
- 1/4 cup (50g) Brown sugar
- 2 Tbsps. (30ml) Soy sauce
- 2 Tbsps. (15g) Coriander leaves, fresh, chopped finely
- 1/4 tsp. (1.2g) Salt, coarse
- 1/4 Tbsp. (0.6g) Ground black pepper
- 1 Tbsp. (15ml) Cooking oil
- 1/2 cup (50g) Onion, sliced
- 2 Tbsps. (20g) Garlic, minced
- 1 Tbsp. (15ml) Cooking oil
- 1/2 cup (50g) Onion, sliced
- 3/4 cup (100g) Carrots, julienne
- 3/4 cups (80g) Red bell pepper, cut into strips
- 4 cups (200g) Cabbage, cut into strips
- 4 cups (350g) Mung bean sprouts (toge), washed
- 1/4 tsp. (1.2g) Salt coarse
- 1/4 tsp. (0.6g) Ground black pepper
- 1 Tbsp. (15ml) Sesame oil
- 1/2 cup (120g) Peanut butter
- 5 Tbsps. (75ml) Coconut cream
- 1 pack (30g) SARSAYA ® Oyster Sauce
- 2 1/2 Tbsps. (30g) Brown sugar
- 1/4 tsp. (0.6g) Dried chili flakes
- 1/4 tsp. (1.2g) Salt, coarse
- 1/4 tsp. (0.6g) Ground black pepper
- 3/4 cup (180ml) Water
- 3/4 cup (180g) Chicken marinade
- 3/4 cup (80g) Pechay Tagalog, ends trimmed, boile
- 8 cups (1280g) Cooked rice
Procedure
- MARINATE. MARINATE. To prepare the chicken, combine chicken, garlic, ginger, sugar, soy sauce, coriander, salt, and pepper in a bowl. Mix well then marinate for 3-4 hours.
- SAUTÉ. In a pan, heat oil. Saute onion and garlic until aromatic. Sauté chicken until cooked. Set aside.
- SAUTÉ. To cook the vegetables, heat oil in a pan. Sauté onion, carrots, and bell pepper. Add cabbage, toge, salt, and pepper. Mix well then add sesame oil. Set aside.
- SIMMER. To prepare the satay sauce, combine peanut butter, coconut cream, SARSAYA ® Oyster Sauce, brown sugar, dried chili flakes, salt, pepper, water, and marinade in a saucepan. Mix well and let it simmer until sauce thickens. Set aside.
- ASSEMBLE & SERVE. Place 1 cup of rice in a bowl. Top with sautéed 1/2 cup vegetables, 1/4 cup chicken, and 1/4 cup satay sauce. Place boiled pechay on the side. Serve and enjoy!
Cooking Tips
For a satay sauce with more bite, you can pump up the spices by adding cumin, ground coriander seeds, and chopped bird’s eye chili (siling labuyo).
Cooking Time: 20 minutes
Preparation: 3 hours and 20 minutes
Servings:
8
Serving size: 1/4 cup chicken, 1/2 cup veggies, 1/4 cup sauce, 1 cup rice (350g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
643.9
Carbohydrates (g)
94.4
Proteins (g)
23.7
Fat (g)
19.1
Dietary Fiber (g)
7.6
Calcium (mg)
147.8
Iron (mg)
3.8
Sodium (mg)
511.8
*with rice and fruit
Good to Know Nutrition Facts
Meal Serving Idea: 1/4 cup chicken, 1/2 cup veggies, 1/4 cup sauce, 1 cup rice, 1 cup mango shake Try this Chicken Satay Rice Bowl for a complete meal of Go, Grow, and Glow foods!