Thai Style Spiced Chicken and Satay Sauce
with Rice, Roasted Sugar Snaps and Pickled Carrot Ribbons
Fragrant with a spicy kick, this Thai style spice blend gives any dish a tasty boost. Made with herbs and spices common in Thai cuisine, this spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring meat and fish, as well as a flavour driver in Thai style curries.
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.
Ingredients
150 grams
Jasmine Rice
3 unit(s)
British Chicken Thighs
1 sachet(s)
Thai Style Spice Blend
80 grams
Young Pea Pods
2 unit(s)
Carrot
22 milliliter(s)
Rice Vinegar
45 grams
Yellow Thai Style Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
25 grams
Ketjap Manis
(Contains Soya)
1 bunch(es)
Coriander
Not included in your delivery
1 tsp
Sugar for Pickling
¾ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, lay the chicken thighs flat onto a baking tray.
b) Sprinkle over the Thai style spice blend, drizzle with oil, season with salt and pepper, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Pop the sugar snaps onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
a) Roast the chicken on the middle shelf until browned and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Roast the sugar snaps on the bottom shelf until tender, 8-10 mins.
c) Meanwhile, trim and peel the carrots. Use the peeler to peel long ribbons down the length of the carrots, stopping at the core.
d) In a medium bowl, combine the carrot ribbons, rice vinegar, sugar for pickling (see pantry for amount) and a pinch of salt. Set aside to pickle.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Add the yellow Thai style paste (add less if you'd prefer things milder) and stir-fry until fragrant, 1-2 mins.
b) Add the peanut butter to the pan. Cook for 30 seconds, stirring vigorously. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
c) Stir in the ketjap manis, sugar and water for the sauce (see pantry for amount), stir to combine and bring to the boil. Simmer until thickened, 3-5 mins.
d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
a) While the sauce simmers, roughly chop the coriander (stalks and all).
b) When everything's ready, fluff the rice up with a fork.
c) Slice the roasted chicken widthways into 1cm slices.
a) Share the rice between your bowls.
b) Top with the sliced chicken, roasted sugar snaps and carrot pickle.
c) Drizzle the satay sauce over the chicken and finish with a sprinkle of coriander.
Enjoy!
