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Tamarind Satay Chicken

Tamarind Satay Chicken

with sesame seed garnish and rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
984 kcal
Protein
: 
54.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Barley
  • Cereals containing gluten
  • Sesame
Serving amount

300 grams

Diced Irish Chicken Breast

2 sachet(s)

Peanut Butter

(Contains: Peanut)

1 unit(s)

Onion

150 grams

Rice

2 unit(s)

Tomato

1 unit(s)

Lime

1 unit(s)

Chilli

1 pack(s)

Coconut Milk

2 sachet(s)

Thai Style Spice Mix

40 grams

Tamarind Chutney

(Contains: Barley, Cereals containing gluten)

1 unit(s)

Mini Cucumber

10 grams

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)4118 kJ
Energy (kcal)984 kcal
Fat44.2 g
of which saturates18.1 g
Carbohydrate93.8 g
of which sugars17.3 g
Dietary Fiber4.6 g
Protein54.4 g
Salt2.4 g
Potassium598.4 mg
Calcium47.7 mg
Iron2 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.
•Pot with Lid

Cooking steps

Cook the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Once cooked, remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Fry the Chicken
2
  • Halve, peel and chop onion into small pieces.
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Once hot, add the chicken and onion. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper. 
  • Fry until chicken is golden brown, 4-5 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Make the Sauce
3
  • Meanwhile, halve, deseed and finely chop the chilli.
  • When the chicken is browned, add the chilli (use less if you don't like spice) and Thai spice. Fry until fragrant, 1 min.
  • Add the peanut butter, coconut milk, tamarind chutney and 100ml water (per 2P).
  • Simmer until the sauce has thickened and the chicken is cooked, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
Prep the Veg
4
  • While the sauce simmers, quarter the lime.
  • Cut the tomato into 2cm chunks.
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Assemble the Salad
5
  • In a medium bowl, mix the tomato and cucumber.
  • Season to taste with salt, pepper and lime juice.
  • Stir together to combine.
Garnish and Serve
6
  • Serve the creamy peanut chicken with the salad and rice alongside.
  • Top with sesame seeds and any remaining lime wedges.
Meal right image

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