It’s no secret that I’m a peanut butter fan – on toast in the AM, on apple slices in the late afternoon, slathered over your body in the PM, wait… what?!
So when I was sent a selection of Manilife products, I just knew I had to do something special with them! Their Deep Roast intrigued me the most, due to its intense, almost burnt scent that just had such a deep and rich mouthfeel. Its thick texture gave it an almost luxurious treat appeal as though you really could just dip your spoon and enjoy. Wanting to celebrate its incredible taste I decided to pair my two favourite flavours together to create a deliciously quick and simple Coconut-Satay dish that just hit all the right tastebuds in all the right places.
I marinated my chicken in Coconut Milk and spices for eight hours – I prepared it before I went to work and then cooked it when I got home but it can also work overnight, in-fact the longer it marinates, the better. This helps create a delicate texture on your meat but a building block for flavour and allows for a quicker process for cooking with the most incredible flavour profile that you wouldn’t be able to achieve in half hour normally.
I kept the base of the meal simple, using veggies I had in my fridge and rice from the pantry to create this simple mid-week dinner which can go from pan to fork in under half an hour and is loved by the entire family due to its fragrant, rich and mouthwatering tastes and textures which are all perfectly balanced and centered around that delicious deep roasted peanut butter which stickingly coats and brings together the entire meal.
COCONUT-SATAY CHICKEN WITH BASMATI RICE
Makes: Four Portions
Time to Make: 30 mins (plus marinating)
2 Large Chicken Breasts, diced
4 Chestnut Mushrooms
2 Bok Choy
A Handful of Sugar Snap Peas
1tbsp Vita Coco Coconut Oil
1tbsp of Agave Nectar/Honey
A small handful of Bean sprouts (optional)
A small handful of Peanuts (optional)
Marinade and Sauce
1 tin of Light Coconut Milk (or Alpro Coconut Yoghurt, with 5tbsp water)
4tbsp Agave Nectar/ Honey
4 tbsp Lemon Juice
1 Garlic Clove, Crushed
Small Piece of Fresh Ginger
Salt + Pepper
Fresh Coriander, 6 or 7 leaves
1/4tsp Chili Powder
1 Spring Onion
1/2 tub of Manilife Deep Roast Peanut Butter
Make your Marinade/Sauce by combining all ingredients apart from the Manilife Peanut Butter and pour half over your diced chicken breast, cling film and pop into the fridge for six-eight hours or overnight.
Add the second half of your sauce into a blender, add the Manilife Peanut Butter and blend until thick and smooth. Taste and season to your liking. Add more of any of the above ingredients depending on your taste.
Place your rice onto boil for 20-25 minutes or until soft.
Chop all your veggies into bite-sized chunks and grate your carrot.
Heat 1tbsp of coconut oil in a wok/non-stick deep frying pan until melted.
Remove your chicken with a slotted spoon from its marinade and then discard the marinade. (Due to the marinade having raw chicken in, its very difficult to ensure it’s cooked all the way through so I would not recommend using for anything else – having a small amount of sauce in your pan when you transfer the chicken over is okay as the raw juices will cook off in the pan) Cook for 5-6 minutes until browned on the outside.
Add a squeeze of Agave Nectar/Honey and cook for a further 1-2 minutes.
Add all your veggies and bean sprouts, if using, and cook for a further 5-6 minutes.
Add a few splashes of water and cook for a further 3-4 minutes.
Add your Satay sauce, coat all the ingredients and cook for a further 3-4 minutes.
Drain your rice, and stir through a few leaves of coriander.
Divide your rice between four bowls and top with your Coconut-Satay, sprinkle on your extra peanuts.
Add a 1/4 of lime to each bowl and enjoy.