HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Sambal Chicken Skewers
Baked Sambal Chicken Skewers

Baked Sambal Chicken Skewers

with Garlic Pak Choi Rice and Sesame Soy Dressing

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These Baked Sambal Chicken Skewers are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Bamboo Skewers

1 unit(s)

Pak Choi

1 unit(s)


1 unit(s)

Spring Onion

1 unit(s)

Red Onion

3 unit(s)

Garlic Clove

150 grams

Jasmine Rice

2 unit(s)

Chicken Fillet

30 grams


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 sachet

Ketjap Manis


5 grams

Roasted White Sesame Seeds


Not included in your delivery

10 grams


300 milliliter(s)

Water for the Rice

1 tbsp

Tomato Ketchup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2791 kJ
Energy (kcal)667 kcal
Fat10.8 g
of which saturates4.0 g
Carbohydrate95.1 g
of which sugars22.7 g
Protein49.8 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Medium Bowl
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Soak your skewers in cold water (this will prevent them from burning).
Trim the pak choi, then thinly slice widthways. Zest the lime and cut into wedges. Trim and thinly slice the spring onion.
Halve, peel and chop the red onion into 2cm chunks. Peel and grate the garlic (or use a garlic press).


Melt the butter (see ingredients for amount) in a medium saucepan with a tight-fitting lid on medium-high heat. When hot, add half the garlic and stir-fry, 30 secs.
Add the pak choi and stir-fry until just soft, 2-3 mins. Transfer to a bowl and cover to keep warm.


Add the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount) to the (now empty) pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, cut the chicken into large 2cm chunks and pop it into a medium bowl with the onion.
Add the sambal, tomato ketchup (see ingredients for amount), half the soy sauce and the remaining garlic. Squeeze in a little lime juice and mix together well.
Thread the chicken and onion pieces alternately onto the skewers (2 per person), then lay them onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


When the oven is hot, bake the chicken skewers on the top shelf until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, mix together the ketjap manis, sesame seeds and remaining soy sauce, then set the dressing aside.


When everything is ready, fluff the rice up with a fork, then stir through the pak choi and lime zest. Share between your plates, then lay the chicken skewers on top.
Drizzle with the dressing and sprinkle over the spring onion to finish. Serve with a lime wedge for squeezing over.