I often make lunch for Kirk and I when Ford is at school during the weekdays. Often it is what Kirk dubs ‘slop on top’ meaning a gravy or sauce over a carb choice. Maybe not the most appetizing way to describe the recipes but it is a funny way to classify them 😉
This sauce pulls together in the time the rice cooks and has 2 hearty servings.
Chicken Satay over Jasmine Rice
1 cup Jasmine rice
1 cup onion, diced
1 Tbsp olive oil
2/3 cup plain light soy milk
1/2 cup plain non-fat yogurt
1/4 cup natural style chunky peanut butter
2 Tbsp lite/low-sodium soy sauce
2 tsp granulated sugar
1 tsp dried sliced garlic
1/8 tsp red pepper flakes
5 ounce can chicken breast, drained
In a heavy medium saucepan bring 2 cups water to a boil, add in the rice and cover tightly. Turn down to low and let cook for 20 minutes.
Turn off the heat and let sit for at least 5 more minutes, then fluff up.
Heat the oil in a non-stick skillet over medium. Add in the onion and cook till browned. Meanwhile whisk the sauce ingredients together in a bowl. Add into the skillet, stirring well. Mix in the chicken.
Turn to low and let heat through but do not boil. Serve the sauce over the rice.