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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 CoeliacsLactose Free
Allergens:Peanut

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit(s)

Skewers

1 unit(s)

Green Beans

3 unit(s)

Chicken Thigh

1 unit(s)

Garlic Clove

1 cup(s)

Brown Basmati Rice

½ unit(s)

Lime

3 tbsp

Peanut Butter

(ContainsPeanut)

1.5 tbsp

Sweet Chilli Sauce

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2418.3520000000003 kJ
Energy (kcal)578 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate82 g
of which sugars0.0 g
Protein33 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Bowl
Baking Tray
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

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.

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.