Satay Chicken Skewers

with Jasmine Rice and Pickled Cucumber
Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a peanut sauce.
353 Reviews
Cals 974 · Prot 67 · Carbs 102 · Fat 38
Tips for Kids
30 min
Satay Chicken Skewers with Jasmine Rice and Pickled Cucumber
Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a peanut sauce.
353 Reviews
Cals 974 · Prot 67 · Carbs 102 · Fat 38
Tips for Kids
Ingredients
Satay Chicken
Chicken breast
400 Grams
Curry powder
2 Grams
Turmeric powder
2 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Bamboo skewers
6 Piece
Satay Sauce
Red onion
1 Piece
Garlic cloves
2 Piece
Large red chilli
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Soy sauce 9*10*11*
10 ML
Peanut butter 1*9*
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
Brown sugar
5 Grams
Salt
0.5 Tsp
Carrot
1 Piece
Fresh coriander
15 Grams
Salted peanuts 1*
40 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4076 / 974
Fats (g) 38.3
of which saturated (g) 13.7
Carbohydrates (g) 102
of which sugars (g) 13.9
Fibers (g) 10.9
Proteins (g) 66.9
Salt (g) 5.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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 (spicy!) with a pinch of salt for 5 min. Meanwhile, chop the chicken into bite-sized pieces. Add the chicken to a bowl with the oil, curry powder, turmeric and salt.
Tip! If cooking for kids, leave out the chilli when frying the onion and garlic. Go easy on the spices or set aside a few chicken pieces and keep them plain.
Simmer

2 Simmer

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

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.
Tip! If cooking for kids, keep a portion of the cucumber plain and set aside before adding the vinegar.
Boil rice

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.
Fry skewers

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.
Tip! If cooking for kids, thread the plain chicken pieces onto skewers and fry separately.
Serve

6 Serve

Divide the jasmine rice among bowls and top with the chicken skewers, satay sauce, cucumber and carrot. Garnish with the peanuts and fresh coriander.
Tip! If cooking for kids, remove the chicken from the skewers before serving. Place the rice, cucumber and carrots separately with the satay sauce and peanuts on the side as 'sprinkles'.
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