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Satay Chicken Skewers

With Lime & Coriander Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
393 kcal
Protein
: 
38.4g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Peanut
  • Soya
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

2 unit(s)

British Chicken Breasts

80 grams

Green Beans

24 milliliter(s)

Sesame Oil

4 unit(s)

Bamboo Skewers

1 unit(s)

Red Chilli

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

15 milliliter(s)

Rice Vinegar

1 unit(s)

Lime

2 pot(s)

Peanut Butter

1 unit(s)

Carrot

25 grams

Ketjap Manis

(Contains: Soya)

1 unit(s)

Cucumber

(May contain traces of: Celery)

1 bunch(es)

Coriander

64 grams

Sweet Chilli Sauce

Not included in your delivery

250 milliliter(s)

Water

300 milliliter(s)

Water for the Rice

Energy (kJ)1643 kJ
Energy (kcal)393 kcal
Fat13.7 g
of which saturates2.9 g
Carbohydrate33.5 g
of which sugars28.1 g
Dietary Fibre5.8 g
Protein38.4 g
Salt1.5 g
Potassium377.9 mg
Calcium36.8 mg
Iron2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200° C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

2

Take the chicken breasts out of the packet and slice each breast diagonally in 8 strips. Pop the chicken in a medium bowl with the ketjap manis. Mix to coat the chicken. Thread 4 pieces of chicken on each skewer, making 2 skewers per person. Pop the skewers on a lined baking tray. Bake on the top shelf of your oven until the chicken is cooked through, 15-20 mins. You may need to use 2 trays. IMPORTANT: Wash your hands after handling raw chicken. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

3

Trim the carrot and cucumber (no need to peel). Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot and cucumber. Stop when you get to the centre of the carrot and seeds of the cucumber. Trim the green beans. Roughly chop the coriander (stalks and all). Zest and cut the lime into wedges. Halve the chilli lengthways, deseed then finely chop.

4

To make your satay sauce pop the peanut butter, sweet chilli sauce and water ( see ingredients for amount) into a small bowl.  Mix well to combine. To make your salad dressing pop the sesame oil, rice vinegar and chopped chilli into a medium bowl.  Add a squeeze of lime juice and season with salt and pepper.  Mix together well.



5

5 minutes before the chicken is cooked. Heat a drizzle of oil in medium frying pan on a medium high heat. When hot add the green beans and fry stirring occasionally. cook until the beans are starting to char and tender,5-6 mins. Season with salt and set aside. Pop the carrot and cucumber ribbons into the bowl with your salad dressing and toss to dress.

6

Fluff up your rice with a fork.  Add the lime zest, half the coriander and a squeeze of lime juice.  Stir through evenly. Share the rice between your plates. Pop the chicken skewers on top. Share the green beans alongside. Sprinkle on the peanuts. Serve the ribbon salad on the side on the plate. Sprinkle over the remaining coriander and serve with a lime wedge and the satay sauce for dipping.  Enjoy!



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