260 grams
Diced 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
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 tsp
Sugar
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).
Meanwhile, soak your skewers in cold water to prevent them from burning.
Quarter and peel the red, then separate the layers.
Toss the onion and chicken with thai spice, drizzle of oi, salt and pepper.
Thread the chicken and onion pieces onto the skewers (2 per person), alternating between the two.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Transfer the skewers to a lined baking tray.
Pop in the oven, until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the 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.
Place a pan over high heat with a drizzle of oil. Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks. Season with salt and pepper.
Lower the heat of the pan with the bell pepper to medium-high.
Pop in the coconut milk, peanut butter, gochujang, ketjap manis and 1 tsp sugar (per 2P).
Combine and bring to the boil. Reduce the heat, then cook until thickened and creamy, stirring continuously, 2-4 mins.
Remove from the heat and season to taste with salt, pepper and lime juice.
Divide the rice between plates. Serve the chicken skewers alongside and drizzle over the bell peppers and satay sauce. Top with the scallion and remaining lime quarters.