Chicken Satay Bowl with Peanut Sauce

1. 1 Chicken thighspack 900 g ≈ $3.81 135 g
2. 2 Basmati ricepack 500 g ≈ $3.50 55 g
3. 3 Peanut butterpack 300 g ≈ $3.00 25 g
4. 4 Soy sauce 10 ml
5. 5 Lime≈ $5.00 per kg 20 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Fresh ginger≈ $8.00 per kg 5 g
8. 8 Chili flakes 1 g
9. 9 Cucumbers≈ $3.67 per kg 60 g
10. 10 Carrots≈ $1.50 per kg 45 g
11. 11 Red cabbagepack 1 kg ≈ $2.00 45 g
12. 12 Peanutspack 200 g ≈ $1.80 10 g
13. 13 Sunflower oil 8 ml
14. 14 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 140 ml water, add salt, and cook for 12–15 minutes until tender.

2. Mix the peanut³ butter, soy sauce, lime⁵ juice, grated garlic⁶, grated ginger, chili flakes, and 20 ml warm water into a smooth sauce.

3. Slice the chicken¹ into strips and toss with one third of the peanut³ sauce.

4. Heat the oil and fry the chicken¹ for 8–10 minutes until browned and cooked through.

5. Slice the cucumber⁹, grate the carrot¹⁰, and finely shred the red¹¹ cabbage.

6. Place the rice in a bowl as the base, then add the chicken¹, cucumber⁹, carrot¹⁰, and cabbage in sections.

7. Drizzle with the remaining peanut³ sauce and sprinkle with chopped peanuts¹².