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Ultimate Chicken Satay Skewers

Ultimate Chicken Satay Skewers

with Peanut Sauce, Pickled Cucumber Salad and Zesty Rice

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Looking for a taste of everyday luxury? This Ultimate Chicken Satay Skewers is our best ever version, with premium ingredients for an extra special twist on a classic recipe.


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 Time40 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Bamboo Skewers

150 grams

Basmati Rice

3 unit(s)

Spring Onion

1 unit(s)


1 sachet

Indonesian Style Spice Mix

2 unit(s)

Chicken Fillet

½ unit(s)


1 bunch(es)


1 sachet

Rice Vinegar

25 grams

Salted Peanuts


2 sachet

Peanut Butter


15 grams


1 sachet

Ketjap Manis


200 milliliter(s)

Coconut Milk

Not included in your delivery

1 tsp

Sugar for the Sauce

2 tsp

Sugar for the Pickle

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4169 kJ
Energy (kcal)996 kcal
Fat46.0 g
of which saturates21.0 g
Carbohydrate89 g
of which sugars19.0 g
Protein61 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Parchment Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Soak your skewers in cold water (this will prevent them from burning). Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt and bring to the boil. Once boiling, turn the heat down to medium and cover with a lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, trim the spring onion and cut into thirds. Zest and halve the lime. In a large bowl, mix together half the Indonesian style spice mix, a drizzle of oil and a squeeze of lime juice. Season with salt and pepper.


Cut each chicken breast into 6 pieces, then pop the chicken and spring onion into the marinade and mix to coat. Thread the chicken and spring onion pieces onto the skewers, alternating between each (make 2 skewers per person). Lay the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


While the skewers cook, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Add the rice vinegarand sugar for the pickle (see ingredients for amount) to another large bowl, then season with salt and mix together. Toss the cucumber and half the peanuts into the dressing, then set aside.


Pop the peanut butter, sambal, ketjap manis, sugar for the sauce (see ingredients for amount) and remaining Indonesian style spice mix into a small saucepan. Whisk together, then add the coconut milk. Stir to combine, then pop on medium-high heat and bring to the boil. Simmer, stirring constantly, until thickened, 2-4 mins. Remove from the heat, add a squeeze of lime juice, then stir again. Taste and season with salt or more lime juice if needed.


When everything is ready, stir half the coriander through the cucumber salad. Fluff up the rice with a fork, then stir through the lime zest and share between your bowls. Serve up your ultimate chicken satay skewers on top of the zesty rice with the pickled cucumber salad piled alongside. Drizzle the satay sauce over the chicken and rice, then finish with a scattering of the remaining peanuts and coriander. Enjoy!