Satay1 tbs rice bran oil
1 onion, diced
2 tbs peanut butter
1-2 tsp soy sauce to taste
2-3 tsp white sugar to taste
1/2 cup coconut milk
Chicken1 tbs rice bran oil
2 thumb-sized pieces fresh ginger, grated
2 cloves garlic, finely chopped
4 bone-in or semi-boned chicken thighs, cut into thirds
2 tsp peanut butter
1 tbs soy sauce
Bok Choy4 stalks bok choy, washed and sliced diagonally
Lemon juice to taste
Sesame oil to taste
1 thumb-sized piece fresh ginger, grated
Method1. Heat the oil in a wok or large frying pan. Add the onion and cook until soft over a medium to high heat.
2. Add the peanut butter and stir until melted. Slowly add the soy sauce until you reach the right level of saltiness. Add the sugar to taste. Add the coconut milk and simmer, stirring, until thickened. Set aside.
3. Heat the second measure of oil over a high heat. Add the ginger, garlic, and chicken. Cook for 30 seconds until brown. Add the second measures of peanut butter and soy sauce and stir to incorporate. Turn the heat down to medium and keep stirring until the chicken is cooked through.
4. Place the white of the bok choy, followed by the green, in a steamer. Steam over boiling water with the lid on until almost tender. Transfer to a hot pan with a squeeze or two of lemon juice, a splash of sesame oil, and the second measure of ginger. Cook for one minute, then remove from the pan.
5. Serve the chicken, bok choy, and satay sauce with steamed basmati rice or wide egg noodles.