Chicken and Veg Satay
with fresh chilli garnish and jasmine riceCalories
:
876 kcalProtein
:
53.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Peanut
- Cereals containing gluten
- Soya
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Jasmine Rice
2 sachet(s)
Thai Style Spice Mix
2 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3665 kJ
Energy (kcal)876 kcal
Fat35.3 g
of which saturates17 g
Carbohydrate95.7 g
of which sugars21.2 g
Dietary Fiber11.4 g
Protein53.7 g
Salt3.5 g
Potassium659.6 mg
Calcium39.4 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a pot.
- Stir in the rice. Bring to the boil.
- Once boiling, lower heat to medium, cover and cook for 12 mins.
- Remove from the heat. Keep covered for another 12 mins (the rice will continue to cook in its own steam).
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Remove once cooked.
- Halve, peel and thinly slice the onion. Quarter the lime. Halve the pepper and discard the core and seeds. Slice into thin strips.
3
- Give the now-empty pan a quick wipe then return to high heat with a drizzle of oil.
- Once hot, fry the pepper and onion until softened, 5-6 mins.
- Season with salt and pepper.
- While the veg cooks, halve the chilli and discard the core and seeds. Finely chop.
4
- When 1 min of cooking time remains, add half the chilli (use less if you don't like spice) to the pan.
- Stir coconut milk, peanut butter, rogan josh paste, ketjap manis, 1 tsp sugar and 50ml water (per 2P).
- Stir well to combine and bring to the boil.
- Reduce the heat, then cook until thickened and creamy, stirring continuously, 2-4 mins.
5
- Once reduced, remove from the heat. Add a squeeze of lime juice. Mix together, taste and season with salt and more lime juice if desired.
- Season to taste with sugar, salt and pepper. Add a splash of water if you feel the curry is too thick.
- Stir the cooked chicken into the sauce.
- Fluff up the rice with a fork.
6
- Share the rice between bowls.
- Spoon over the coconut satay curry.
- Finish with a sprinkling of remaining chilli (use less if you don't like spice)/
Explore Similar Recipes
