Chicken Satay Gluten, dairy free

 If you look closely, you can see the rice burried under there!

I cooked this while we were on holiday, and I'm pretty sure I was more excited by how pretty and tasty this was, than the holiday itself!

Serves 6-8


Ingredients:
1/2 brown onion
2 cubed chicken breasts
1 jar of gf df satay sauce
1 small can of lite coconut milk (to make less spicy add a full size can, I prefer the full can)
1 chopped carrot
1/2c chopped mushrooms
1 chopped red capsicum
1 handful sugar snap peas
1 small can super sweet corn kernals  (you may want to use just half a can)
1 cup ready basmati rice
1 Bag bean sprouts


Method:
1- Saute onion until translucent.
2- Add and fry chicken breast, add simmer in the satay sauce jar and coconut milkand simmer 20 minutes.
3- Start cooking your basmati rice according to directions to serve 4 people or just use a pocket of ready rice!
4- Add in the carrot and mushrooms and cook until aldente.
5- Toss in the capsicum, sugar snap peas and corn kernals and stir in.
6- Serve rice, topped with the sauce, and garnish with a handful of bean sprouts (always add the bean sprouts on top and don't cook them! They wont be as crisp if you store them with the left overs, always serve on top!)

I always eat 1 ladle rice with 2 ladels sauce, I figure rice is just starch and it's much better and tastier to consume more vegetables anyway!

Enjoy :)