Sunday Night Dinner…Gluten Free

:: Satay Chicken with Thai Cucumber Salad ::

Rice and/or Noodles
Place rice in small saucepan with 1 cup of cold water and 2 teaspoons of powdered chicken stock or curry flavouring. Cover and bring to the boil. Do not remove lid at any stage. Once boiling, remove from heat and cool for 10 mins – lid on. Next, place saucepan back on low heat and leave a further 10min. Fluff with a fork and serve.

Place noodles in saucepan and cover with boiling water. Allow to sit for approx 15-20min or until soft. Drain and serve.

Chicken Skewers – Baked then grilled
Dice chicken breast into bite sizes cubed and thread onto wooden skewers. Place on a baking tray and top with fresh garlic, salt and pepper, a dash of chicken stock. Drizzle with olive and bake in the oven on 350F for approx 10-15min. Turing half way through. Turn oven over to broil and grill a further 5 mins or until brown.

* If using wooden skewers, soak in water for 10mins before threading with chicken.

Thai Cucumber Salad
Using a potato peeler, ribbon English cucumber into long strips. Toss with fresh garlic, chilli, lemon juice and olive oil.

Satay Sauce
In small saucepan heat 4 tablespoons of peanut butter, 2 tablespoons lemon juice, ¼ cup Thai sweet chilli sauce, 1/3 cup water, a dash of tamari soy sauce and a handful of slice shallots. Stir until ingredients combined and in a smooth sauce.

Serve Chicken Skewers on a bed of rice and noodles and a cover generously with satay sauce. Serve with cucumber salad and a nice glass of wine.

Enjoy!