Ajinomoto | Chicken Satay Rice Bowl - Ajinomoto

Ingredients

• 2 cups (390g) Chicken breast fillet, cut into small cubes
• 2 Tbsps. (3g) Garlic, minced
• 1 tsp (3g) Ginger, grated
• 1/4 cup (50g) Brown sugar
• 2 Tbsps. (30ml) Soy sauce
• 2 Tbsps. (15g) Coriander leaves, fresh, chopped finely
• 1/4 tsp. (1.2g) Salt, coarse
• 1/4 Tbsp. (0.6g) Ground black pepper
• 1 Tbsp. (15ml) Cooking oil
• 1/2 cup (50g) Onion, sliced
• 2 Tbsps. (20g) Garlic, minced
• 3/4 cup (100g) Carrots, julienne
• 3/4 cups (80g) Red bell pepper, cut into strips
• 4 cups (200g) Cabbage, cut into strips
• 4 cups (350g) Mung bean sprouts (toge), washed
• 1/4 tsp. (1.2g) Salt coarse
• 1/4 tsp. (0.6g) Ground black pepper
• 1 Tbsp. (15ml) Sesame oil
• 1/2 cup (120g) Peanut butter
• 5 Tbsps. (75ml) Coconut cream
• 1 pack (30g) SARSAYA ® Oyster Sauce
• 2 1/2 Tbsps. (30g) Brown sugar
• 1/4 tsp. (0.6g) Dried chili flakes
• 3/4 cup (180ml) Water
• 3/4 cup (180g) Chicken marinade
• 3/4 cup (80g) Pechay Tagalog, ends trimmed, boile
• 8 cups (1280g) Cooked rice