My husband declares this dish “insanely good,” and he’s right. While satay is traditionally broiled or grilled, this Glorious One-Pot Meal version retains all the flavor and skips the hassle of threading skewers, basting, and hovering over a grill. I sometimes use bouillon cubes to make stock just because they store well and allow you to make any amount you need. Look for low-sodium bouillon cubes in the health food store. Of course, you can use prepared vegetable or chicken broth instead. Make this recipe hot and spicy by adding a teaspoon of Asian chili sauce or minced hot pepper. Or make it vegetarian by substituting tofu for the chicken. (Be sure to weight the tofu and then blot it with paper towels to remove excess liquid.)

　　

Ingredients

serves 2

　　Canola oil spray or sesame oil

　　1 scallion, white and green parts, sliced into thin rings

　　2 tablespoons peanut butter

　　2 tablespoons soy sauce

　　1 tablespoon light brown sugar

　　1 tablespoon grated fresh ginger, or 1/4 teaspoon ground

　　1 or 2 garlic cloves, chopped

　　1 cup broth (chicken or vegetable)

　　1 cup rice

　　1/2 to 3/4 pound chicken thighs or breasts

　　1/4 head red cabbage, shredded (about 2 cups)

　　About 2 cups fresh or frozen snow pea pods

　　1 large shiitake mushroom, thinly sliced

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Coat the inside and lid of a cast-iron Dutch oven with canola or sesame oil.

　　

Step 3

In a small bowl, whisk the scallion, peanut butter, soy sauce, brown sugar, ginger, garlic, and 2 tablespoons of the broth. Whisk until the sugar is dissolved and peanut butter is emulsified.

　　

Step 4

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the remaining broth and 1/4 cup water and stir to make an even layer.

　　

Step 5

Add the chicken and drizzle with one-third of the peanut butter sauce.

　　

Step 6

Arrange the cabbage on top and pour half of the remaining sauce over it.

　　

Step 7

Add the snow peas and mushroom in another layer and pour the rest of the sauce over all.

　　

Step 8

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If the rice is still crunchy, fluff with a fork and replace the lid. Let sit for another 3 to 5 minutes before serving.

　　

nutrition information

Step 9

Calories: 400

　　

Step 10

Protein: 44g

　　

Step 11

Carbohydrates: 46g

　　

Step 12

Fat: 13g

　　

Step 13

Cholesterol: 80mg

　　

Step 14

Sodium: 143mg

　　

Step 15

Fiber: 4g

　　Glorious One-Pot Meals