Dinner
Chicken Satay & Vegetable Rice
Recipe by Ninja Kitchen
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- 250g Jasmine rice, rinsed in water and strained
- 75g carrots, cut into ½ cm sticks
- 50g red pepper, cut into ½ cm sticks
- 50g baby corn, halved lengthways
- 375ml water
- Salt and pepper, to taste
- 2 spring onions, finely sliced
- 600g-650g skinless, boneless chicken thighs, cut into 5x2cm pieces (you will need 16)
- 2 tsp oil
- 1/2 tsp curry powder
- 1 tbsp ginger puree, divided
- 1 tbsp garlic puree, divided
- 4 tsp light soy sauce, divided
- Peanut sauce to serve
Utensils
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Step 1
In a bowl, place the chicken pieces, oil, curry powder, half the ginger, garlic puree and soy sauce. Season lightly, mix well and thread two pieces of chicken onto each skewer.
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Step 2
Add to the pot, rice, remaining ginger and garlic puree, carrots, red pepper, baby corn and water. Season to taste.
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Step 3
Place the reversible rack in the pot over rice and vegetables, making sure rack is in the higher position. Carefully place the chicken skewers on the rack.
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Step 4
Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 200°C and time to 8 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 8 minutes before switching to STEAM MEALS).
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Step 5
When cooking is complete, remove skewers and rack from pot. Stir the remaining soy sauce and spring onions into rice and vegetables.
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Step 6
Serve chicken satay with vegetable rice and peanut sauce.
