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Thai Style Spiced Chicken and Satay Sauce
Thai Style Spiced Chicken and Satay Sauce

Thai Style Spiced Chicken and Satay Sauce

with Rice, Roasted Young Pea Pods and Pickled Carrot Ribbons

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Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. Here, we're simply baking the chicken whilst a quick sauce makes a deliciously easy way to elevate your dinner in less than 25 minutes.

Tags:
High Protein
Allergens:
Soya
•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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

4 unit(s)

British Chicken Thighs

1 sachet(s)

Thai Style Spice Mix

80 grams

Young Pea Pods

2 unit(s)

Carrot

22.5 milliliter(s)

Rice Vinegar

45 grams

Yellow Thai Style Paste

(Contains: Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, 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

Energy (kJ)3877 kJ
Energy (kcal)927 kcal
Fat42.4 g
of which saturates9.9 g
Carbohydrate84.5 g
of which sugars17.3 g
Dietary Fibre7.8 g
Protein58.6 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Baking Tray
•Peeler
•Medium Bowl
•Pan

Instructions

Cook the Rice
1

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 ¼ 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.

Roast the Chicken
2

a) Meanwhile, lay the chicken thighs flat onto a baking tray.

b) Sprinkle over the Thai style spice mix and drizzle with oil. Season, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Pop the pea pods onto another baking tray. Drizzle with oil and season, then toss to coat. Spread out in a single layer. 

Get in a Pickle
3

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 pea pods 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.

Make your Satay Sauce
4

a) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the yellow Thai style paste and stir-fry until fragrant, 1-2 mins.

b) Add the peanut butter to the pan. Cook, 30 secs, stirring. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

c) Stir in the ketjap, sugar and water for the sauce (see pantry for both amounts), stir to combine and bring to the boil. Simmer until thickened, 3-5 mins. Taste and season if needed. Add a splash of water if it's a little thick. 

Finishing Touches
5

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.

Serve Up
6

a) Share the rice between your bowls.

b) Top with the sliced chicken, roasted young pea pods and carrot pickle. 

c) Drizzle the satay sauce over the chicken and finish with a sprinkle of coriander.

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