Thai Style Spiced Chicken Breast and Satay Sauce
with Rice, Roasted Young Pea Pods and Pickled Carrot Ribbons
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
British Chicken Breasts
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)
20 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
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.
d) Heat a drizzle of oil in a frying pan on high heat. Sprinkle the Thai style spice mix over the chicken, drizzle with oil, season, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Once the oil is hot, lay the chicken into the pan. Fry until golden, 3-4 mins, then turn and cook for 1 min more.
b) Transfer the chicken to a baking tray, skin-side up. Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Pop the young pea pods 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 pea pods on the bottom shelf until tender, 8-10 mins.
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 ribbons, rice vinegar, sugar for pickling (see pantry for amount) and a pinch of salt. Set aside to pickle.
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.
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 young pea pods and carrot pickle.
c) Drizzle the satay sauce over the chicken and finish with a sprinkle of coriander.
Enjoy!
