Spicy Chicken Satay Skewers
with scallion and rice
Succulent chicken on a stick is coated with rich peanutty sauce and presented on a bed of fluffy rice. An exciting and rounded weeknight meal!
Tags:
Family Friendly
•Extra spicy
Allergens:
Soya
•Wheat
•Peanut
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 pack(s)
Coconut Milk
1 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Lime
1 sachet(s)
Peanut Butter
(Contains: Peanut)
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Scallion
4 unit(s)
Bamboo Skewers
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3506 kJ
Energy (kcal)838 kcal
Fat33.2 g
of which saturates17.2 g
Carbohydrate91.6 g
of which sugars20.6 g
Dietary Fiber3.8 g
Protein46 g
Cholesterol0 mg
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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 with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, soak the skewers in cold water to prevent them from burning.
- Quarter and peel the onion, then separate the layers.
- Toss onion and chicken with Thai spice, salt, pepper and a drizzle of oil.
- Thread chicken and onion onto the skewers (2 per person), alternating between the two. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Transfer the chicken skewers to a lined baking tray.
- Pop in the top of the oven, until cooked through, 12-15 mins. Turn the tray halfway through. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Quarter the lime.
- Trim and thinly slice the scallion.
- Stir the coconut milk or shake the packet to dissolve any lumps.
5
- Place a pan over high heat with a drizzle of oil.
- Fry the bell pepper, stirring until just soft, 3-4 mins. Season with salt and pepper.
- Lower the heat to medium-high and add coconut milk, peanut butter, gochujang, ketjap manis and 1 tsp sugar (per 2P).
- Bring to the boil. Reduce the heat then cook, stirring, until thickened slightly, 2-4 mins. Loosen with a splash of water if required.
- Remove from the heat. Season to taste with salt, pepper and lime juice.
6
- Divide the rice between plates.
- Serve the chicken skewers on top and drizzle over the satay sauce.
- Scatter over the scallion and remaining lime wedges.
