1 cup white rice
½ cup frozen edamame, shelled
1 large chicken breast
1 tsp canola oil
⅓ cup satay sauce
¼ cabbage
1 carrot
1 capsicum
1 spring onion
1 tsp sesame seeds
1 red onion
Directions
Cook rice & edamame: Cook 1 cup of white rice. Instructions are on the final page of recipes. Cook the edamame as per packet instructions.
Chicken: Slice 1 chicken breast into strips. Heat 1 tsp oil in a pan over medium heat. Add chicken and cook for 5–6 minutes, stirring, until golden and cooked through. Stir through the satay sauce and cook for 1–2 minutes until heated through.
Vegetables: Finely shred ¼ cabbage, 1 carrot, 1 capsicum and 1 spring onion.
Serve: Divide rice between 2 bowls. Add edamame, cabbage, carrot, and capsicum. Spoon satay chicken over the top, drizzle with any extra sauce from the pan. Garnish with sesame seeds, and finely sliced red onion. Drizzle extra satay sauce, if desired.
