Ingredients
Method
1.Make pickled cucumber & carrot salad. Combine carrot, cucumber, juice and sugar in a medium bowl, toss gently to combine. Stand for 30 minutes; drain.
2.Combine lemon grass and spices in a medium bowl, add chicken, toss to coat. Stand mixture for 15 minutes. Thread onto bamboo skewers.
3.Meanwhile, cook rice in a large saucepan of boiling water for 30 minutes or until tender. Drain.
4.Heat a large non-stick frying pan, cook chicken, over medium-high heat, for 2 minutes each side or until golden and cooked through. Remove from pan, cover to keep warm.
5.To make satay sauce, Reduce heat to low, in same pan, add peanut butter, stir to combine. Gradually stir in stock, cook, stirring constantly, for 1 minute or until sauce is heated through. Season to taste.
6.Serve chicken on rice, drizzled with sauce.
Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake you could add 250g (8 ounces) coarsely chopped choy sum with the coriander.
Note
