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

Thai Style Spiced Chicken Breast and Satay Sauce

with Coriander Rice and Pickled Carrot Ribbons

Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Style Spiced Chicken Breast and Satay Sauce in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

2 unit(s)

British Chicken Breasts

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

2 unit(s)


22 milliliter(s)

Rice Vinegar

60 grams

Peanut Butter

(Contains Peanut May contain Nuts)

64 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 bunch(es)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1 tsp


2 tbsp

Hot Water


Nutritional information

Energy (kJ)3460 kJ
Energy (kcal)827 kcal
Fat27.6 g
of which saturates5.4 g
Carbohydrate88.7 g
of which sugars23.3 g
Protein59.2 g
Salt3.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Medium Bowl
Small Bowl
Rolling Pin


Cook the Rice

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.

Prep the Chicken

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, fry the chicken until browned, 5 mins each side. Sprinkle over the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast and Pickle

a) Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Meanwhile, trim and peel the carrots. Use the peeler to peel long ribbons down the length of the carrots, stopping at the core.

c) In a medium bowl, combine the carrot, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to pickle.

Make your Satay Sauce

a) In a small bowl, add the peanut butter, sweet chilli sauce, soy sauce and hot water for the sauce (see pantry for amount). TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. 

b) Stir well until smooth. Set your satay sauce aside.

Finishing Touches

a) Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

b) When everything's ready, fluff the rice up with a fork and stir through three quarters of the coriander.

c) Slice the roasted chicken widthways into 2cm slices.

Serve Up

a) Share the coriander rice between your bowls.

b) Top with the sliced chicken and carrot pickle. 

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