Quinoa
- 100 g quinoa
- 1 head broccoli
Chicken Satay
- 2 bok choy thinly sliced
- 550 g chicken breast diced 2cm
- 1 tsp oil
- 2 tsp mild curry powder
- 1 tsp mustard seeds
- ½ tsp garlic powder
- pinch chilli flakes optional
- 1 Tbsp cornflour
- 30 g peanut butter
- 200 ml light coconut milk
- 1 Tbsp chicken stock
Cucumber
- 1 cucumber diced
- 2 tsp white vinegar
- pinch chilli flakes
- ½ tsp sesame oil
- 1 bunch coriander leaves picked
Before you startBring a medium pot of unsalted water to the boil on high heat. Prep & cook quinoaAdd quinoa to pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Meanwhile, finely chop broccoli. Add broccoli to pot for final 3 minutes of cook time. Drain well through a sieve. Prep cucumberDice cucumber and place in a medium bowl with vinegar, chilli flakes, sesame oil and a pinch of salt. Use a potato masher or wooden spoon to lightly smash the cucumber, until it is frayed around the edges. Set aside to marinate. Cook satayHeat oil in a large frypan on medium-high heat. Add chicken, mild curry powder, mustard seeds, garlic powder, chilli flakes (if using) and cornflour and cook for about 4 minutes to seal. Add peanut butter and mix to coat chicken. Add bok choy along with remaining satay ingredients and bring to a simmer. Finish satayReduce heat to medium and simmer for about 4minutes, until chicken is cooked through and sauce has thickened. Season to taste with salt and pepper. Finish cucumber Pick coriander leaves and add to bowl with cucumber.Season to taste with salt and pepper. Serve Quinoa with chicken satay and cucumber.