Chicken Satay
with Coconut Rice & Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
1040 /serving
We could spend the rest of the winter living in a bowl of this satay sauce (maybe it’s the peanut butter and lime?). Instead, we’re serving it with the tenderest air-fried chicken thighs, alongside golden-edged Brussels sprouts from the oven and coconut-rich jasmine rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Scallion
- 300g Brussels sprouts
- 1 Lime
- 18g Red curry paste
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30g Peanut butter
- 160g Jasmine rice
- 10g Brown sugar
Contains: Peanuts
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Air fryer
Total Fat
51 g
Saturated Fat
35 g
Sodium
800 mg
Total Carb
97 g
Sugars
14 g
Protein
51 g
Fibre
10 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Preheat the air fryer to 350°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 cup water (double for 4 portions), ½ cup of the coconut milk and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Thinly slice the scallion crosswise.
- Juice the lime.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Make the satay sauce
- Meanwhile, in a small bowl, whisk the curry paste, peanut butter, lime juice, brown sugar, remaining coconut milk and S&P.
Fry the chicken
- Pat the chicken* dry; season with S&P.
- In a medium bowl, toss with ½ the satay sauce.
- Place in the air fryer and fry, flipping halfway, 12 to 14 min., until cooked through.
Plate your dish
- Divide the rice between your bowls.
- Top with the Brussels sprouts and chicken.
- Garnish with the scallion.
- Serve the remaining satay sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
