Rinse the jasmine rice under cold water until the water runs clear. Add the rice to a saucepan with the water and salt, bring to a boil, then cover with a lid, reduce to low and cook for 12 minutes. Remove from the heat and rest covered for 4-5 minutes before fluffing with a fork.
Toast the peanuts in a dry pan until lightly golden and fragrant, then remove and allow to cool.
Season the chicken with salt, garlic powder, ground coriander, ground cumin and white pepper, then set aside.
Heat a large pan over medium-high heat with neutral oil. Pan-fry the bok choy until lightly charred, add the garlic briefly, season lightly with salt, then remove from the pan.
In the same pan, sear the chicken in batches until deeply golden and cooked through, reaching an internal temperature of 74°C (165°F), then remove from the pan.
Lower the heat, add the chicken stock and scrape up the fond. Whisk in the peanut butter, soy sauce, fish sauce, honey, rice vinegar and curry powder until smooth and glossy, then return the chicken to coat.
Serve the satay chicken over rice with bok choy, toasted peanuts and spring onion.
Chef's Tips
Whisk the sauce over low heat once the chicken stock goes in — this keeps the peanut butter smooth and stops it from splitting as it comes together.Toast the peanuts before chopping, not after — it brings out much more flavour and keeps them crunchy for topping.Sear the chicken in batches rather than crowding the pan — overcrowding traps steam and stops it from getting the deep golden colour the sauce needs to cling to.
Storage & Reheating
Store in the fridge for up to 4 days. Freezes reasonably well for up to 2 months — the peanut sauce may separate slightly on thawing, so give it a good stir while reheating. Microwave until hot and melted through.