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Street Food Chicken Satay
Street Food Chicken Satay

Street Food Chicken Satay

with Brown Rice and Garlic Beans

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Back in his days of youthful exuberance Head Chef Patrick took a trip to Beijing. Tiananmen Square and the Great Wall were pretty interesting but it was the street food that really blew his mind. The ‘Beijing-ers’ love eating grasshoppers, but we thought they’d be a bit racey for tonight’s dinner, so we opted for this satay instead!

Tags:
Not Suitable for Coeliacs
•Lactose Free
Allergens:
Peanut

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

4

Skewers

1

Green Beans

3

British Chicken Thighs

1

Garlic Clove

1

Brown Basmati Rice

½

Lime

3

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

1.5

Sweet Chilli Sauce

Nutritional information

/ per serving
Energy (kcal)578 kcal
Energy (kJ)2418 kJ
Fat15 g
of which saturates4 g
Carbohydrate82 g
Protein33 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot
•Bowl
•Baking Tray
•Grill Pan
•Plate

Instructions

1

Soak the wooden skewers in water to stop them from being incinerated later under the grill.

Chop the vegetables
2

Boil a large pot of water with 1/4 tsp of salt. Chop the very tops and bottoms off the green beans. Chop the chicken thighs into 50 pence sized pieces. Peel and finely dice the garlic.

3

Rinse the brown rice under running water for 30 seconds. Tip the rice into the boiling water and rapidly boil for around 25 mins. Tip: The rice will be ready once soft enough to eat, yet retaining some chewiness. Drain the rice thoroughly, put back in the pot and place a tea towel over it.

Prepare the chicken
4

In a bowl mix the chicken with ¼ tsp of lime zest and 1 tsp of olive oil. Season with a pinch of salt and pepper and thread onto the skewers. Tip: Try to thread the skewer at least twice through each piece of chicken.Turn your grill to high heat.

5

In a small bowl mix the peanut butter and sweet chilli sauce. Add in the juice of half the lime. Tip: To loosen up the sauce add 3 tbsp of milk if you have it or a little dash of hot water if not.

Cook the chicken skewers
6

Place the chicken skewers on a baking tray. Cook on the top shelf of the grill for around 15 mins. Turn every few mins. Tip: The chicken is cooked when it is no longer pink in the middle.

Cook the green beans with garlic
7

Heat 2 tsp of oil in a non-stick frying pan on medium-high heat. Once hot add in the green beans and stir fry for 3 mins, then add the garlic and stir fry for a further 2 mins. Remove to the side.

8

Serve the chicken skewers on top of the rice with the beans and a good dollop of satay sauce.

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