Chicken and greens sauté with peanut sauce

• porsi: 4-6

Bahan-bahan

6 boneless, skinless chicken thighs, cut into 2cm cubes

2 tbsp soy sauce

2 tbsp canola or vegetable oil

1 bunch spring onions, thinly sliced, light and dark green parts separated

1 kg baby bok Choy, stems removed and sliced into 2½cm pieces

60mI water

3 tbsp rice vinegar

3 cups of your favourite cooked whole grains, heated

35g roasted peanuts, chopped

1 small fresh red chilli, thinly sliced

For the sweet-hot peanut sauce:

120ml smooth, natural peanut butter

120mI water

3 tbsp rice vinegar

1 tbsp brown sugar

½ tsp salt

½ tsp curry powder

½ tsp red chilli flakes

Petunjuk

1 Toss the chicken with one tablespoon of the soy sauce. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the chicken and cook, turning occasionally for 8-10 minutes until golden brown and almost cooked through.

2 Transfer the chicken to a plate and cover loosely with foil to keep warm while you cook the greens.

3 Add the spring onions and cook for 2-3 mintes until softened. Stir in the bok Choy and water. Cover with a lid and cook, stirring occasionally for 6-10 minutes until wilted and tender (this will depend on how hearty the bok Choy is).

4 Meanwhile, combine all of the ingredients for the sweet-hot peanut sauce in a food processor or blender. Process until completely smooth, scraping down the sides as necessary.

5 Stir in the vinegar and the remaining tablespoon of soy sauce. Return the chicken to the pan to coat. Serve over the grains, drizzled with some peanut sauce and sprinkled with the peanuts and sliced chili.