Indonesian-Style Chicken & Mushroom Rice With Satay Sauce
This Indonesian-style chicken rice is a delicious three in one – it's spicy, nutty and a one-pot wonder! Serve with a drizzle of spicy satay sauce and a squeeze of fresh lime. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air, then slice your white cup mushrooms finely
Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat with a drizzle of vegetable oil
Once hot, add the sliced white cup mushrooms and cook for 2-3 min or until they're starting to brown
Trim, then slice your spring onion[s] finely, separating the white parts from the green parts
Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Cut your chicken breast strips into small bite-sized pieces
Once the mushrooms have browned, add the spring onion whites and the chopped chicken and season with a pinch of salt
Cook for 2-3 min or until the chicken has started to brown
Once the chicken has browned, stir the chopped garlic, chopped ginger, half of the soy sauce (save the rest for later!), and half of the chopped chilli (can't handle the heat? Go easy!) into the pan and cook for 30 secs or until fragrant
Once fragrant, add your basmati rice and 300ml [390ml] [600ml] cold water to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed, the rice is cooked and the chicken is cooked through (no pink meat!)
Combine your chipotle paste (not a fan of spice? Just add a little!), peanut butter, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water in a bowl
Stir in the juice of half your lime[s] and the remaining soy sauce – this is your satay sauce
Cut the remaining lime into wedges
Wash your spinach then pat dry with kitchen paper
Once everything is cooked, add the spinach and then cook, covered for a further 1-2 min or until wilted
Give it a good mix up – this is your Indonesian-Style chicken & mushroom rice
Serve the Indonesian-Style chicken & mushroom rice and drizzle over with the satay sauce
Garnish with the remaining spring onion greens, chopped chilli (can't handle the heat? Go easy!) and the lime wedges
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, peanut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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