Satay Chicken Salad Bowl
6-10 Chicken Thigh Fillets- Alternatively you can use Beef strips, Lamb, Tofu or Tempeh
3 tbsp Peanut Butter
1 tbsp Brown Sugar
1 tbsp Kecap Manis
1 tbsp Soy Sauce
A couple drops of Sesame Oil
1⁄2 cup of Coconut Milk
1 Garlic Clove – Chopped
1 tsp Chilli Garlic Paste or Sambal
1 tsp of freshly squeezed lime juice
1-2 cups of Brown Rice
Rice Wine Vinegar or sushi seasoning ( you will need a splash)
Whack all your marinade ingredients into a bowl and stir together
Add the Chicken to the marinade and mix together ensuring it is completely covered.
Leave to marinate for a couple hours or overnight.
Wash rice two to three times or until water becomes clear then drain.
Place washed rice in the rice cooker and add water until the level is approximately 1cm above the rice or it measures to your first knuckle.
When cooking brown rice, allow the rice to sit in the cold water for approximately half an hour before turning on the rice cooker.
Add a nice pinch of salt.
Turn on rice cooker and leave until cooked.
Once rice is cooked splash a little rice wine vinegar and stir through.
BBQ or fry Chicken until cooked to your liking.
MAKING THE SALAD BOWL
Place brown rice in the bottom of your bowl.
Add salads choice; Cucumber, Capsicum, Tomato, fresh coriander, etc.