Satay Chicken Skewers

with Jasmine Rice and Pickled Cucumber

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Instructions

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1 Prep chicken

Peel and finely chop the red onion and garlic. Finely chop the red chilli. Heat a pot over a medium heat with a drizzle of oil. Fry the onion, garlic and chilli with a pinch of salt for 5 min. Meanwhile, chop the chicken into bite-sized pieces. Add the chicken to a bowl with the oilcurry powderturmeric and salt

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2 Simmer

Add the soy sauce, peanut butter and coconut milk to the pot with the onion, garlic and chilli. Bring to a simmer, reduce the heat to low and cook, stirring occasionally for 5-7 min. 

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3 Prep sides

Meanwhile, roughly chop the cucumber. Add to a bowl with the rice vinegar, sugar and salt. Peel and slice the carrots into thin sticks. Finely chop the coriander leaves. 

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4 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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5 Fry skewers

Meanwhile, thread the chicken pieces onto the skewers. Heat a drizzle of oil in a pan over a high heat. Once hot, add the skewers and fry for 2 min on each side, then cover and cook for 2 min further until cooked through. Pour half of the satay sauce into the pan, coating the chicken as you go. Cook for 2 min further.

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6 Serve

Divide the rice among bowls and top with the satay skewers, satay saucecucumber and carrot. Garnish with the peanuts and fresh coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Trim your skewers so they fit in your frying pan!

Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a peanut sauce.

Cooking Time: 30 min

Cals 1010 · Prot 62 · Carbs 89 · Fat 48

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Curry powder 2 Grams
Turmeric powder 2 Grams
Bamboo skewers 6 Pieces

Satay sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Large red chilli 1 Piece
Vegetable oil 1 Tbsp
Soy sauce 10 ML
Peanut butter 30 Grams
Coconut milk 200 ML

Jasmine rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Cucumber 1 Piece
Rice vinegar 15 ML
White sugar 5 Grams
Carrot 1 Piece
Fresh coriander 15 Grams
Salted peanuts 40 Grams

Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a peanut sauce.

Cooking Time: 30 min

Cals 1010 · Prot 62 · Carbs 89 · Fat 48

Dairy-Free

Instructions

photo

1 Prep chicken

Peel and finely chop the red onion and garlic. Finely chop the red chilli. Heat a pot over a medium heat with a drizzle of oil. Fry the onion, garlic and chilli with a pinch of salt for 5 min. Meanwhile, chop the chicken into bite-sized pieces. Add the chicken to a bowl with the oilcurry powderturmeric and salt

photo

2 Simmer

Add the soy sauce, peanut butter and coconut milk to the pot with the onion, garlic and chilli. Bring to a simmer, reduce the heat to low and cook, stirring occasionally for 5-7 min. 

photo

3 Prep sides

Meanwhile, roughly chop the cucumber. Add to a bowl with the rice vinegar, sugar and salt. Peel and slice the carrots into thin sticks. Finely chop the coriander leaves. 

photo

4 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

5 Fry skewers

Meanwhile, thread the chicken pieces onto the skewers. Heat a drizzle of oil in a pan over a high heat. Once hot, add the skewers and fry for 2 min on each side, then cover and cook for 2 min further until cooked through. Pour half of the satay sauce into the pan, coating the chicken as you go. Cook for 2 min further.

photo

6 Serve

Divide the rice among bowls and top with the satay skewers, satay saucecucumber and carrot. Garnish with the peanuts and fresh coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Trim your skewers so they fit in your frying pan!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Curry powder 2 Grams
Turmeric powder 2 Grams
Bamboo skewers 6 Pieces

Satay sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Large red chilli 1 Piece
Vegetable oil 1 Tbsp
Soy sauce 10 ML
Peanut butter 30 Grams
Coconut milk 200 ML

Jasmine rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Cucumber 1 Piece
Rice vinegar 15 ML
White sugar 5 Grams
Carrot 1 Piece
Fresh coriander 15 Grams
Salted peanuts 40 Grams
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