Mango Satay Chicken
with coriander garnish and riceCalories
:
967 kcalProtein
:
53.5g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Peanut
This dish is super quick to put together. Easy creaminess comes from peanut butter and coconut milk while the accompanying fresh tomato and onion salsa cuts through the richness for a balanced and tasty meal.
Ingredients
Serving amount
300 grams
Diced Irish Chicken Breast
2 sachet(s)
Peanut Butter
(Contains: Peanut)
5 grams
Coriander
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
1 unit(s)
Mini Cucumber
1 sachet(s)
Mango Chutney
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4046 kJ
Energy (kcal)967 kcal
Fat41.1 g
of which saturates17.7 g
Carbohydrate96.8 g
of which sugars21.7 g
Dietary Fiber7.6 g
Protein53.5 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.
Utensils
•Pot with Lid
Cooking Steps
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).
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.
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, mango 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.
4
- While the sauce simmers, quarter the lime.
- Roughly chop the coriander (stalks and all).
- Cut the tomato into 2cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
5
- In a medium bowl, mix the tomato and cucumber.
- Season to taste with salt, pepper and lime juice.
- Stir together to combine.
6
- Serve the creamy peanut chicken with the salad and rice alongside.
- Top with chopped coriander and any remaining lime wedges.
