Chicken Satay Rice
Ingredients:
- 1 cup instant rice
- 2 Tbsp dried natural coconut
- 1 Tbsp coconut cream or milk powder
- 1 tsp dry satay mix
- ¼ tsp red pepper flakes
- 1 packet soy sauce
- 1 can 3-ounces chicken
- 1 packet peanut butter (1 to 2 tablespoons)
Instructions:
At home pack the dry ingredients in a quart freezer or sandwich bag. Pack the soy sauce, peanut butter and chicken along with the bag.
FBC method:
Add to the bag the soy sauce, chicken with broth, peanut butter and 1 cup near boiling
water. Stir well, seal tightly and put in a cozy for 15 minutes. Stir again.
Mug method:
Add the soy sauce, chicken with broth, peanut butter and 1 cup boiling water to the dry ingredients.
Stir well, cover tightly and let sit for 15 minutes. Stir again.
One pot method:
Add the soy sauce, chicken with broth, peanut butter and 1 cup water to your pot, bring to a boil. Take off the stove and add in the dry ingredients, stirring well.
Cover tightly and let sit for 10 minutes, using a pot cozy in cooler temperatures.
Serves 1.
Notes:
Dry satay mix can be found in Asian grocery stores and many large grocery stores.
3-ounce cans of chicken are sold in 3 packs in most grocery stores, 5-ounce cans can be substituted.