Ultimate Chicken Satay Skewers
with Peanut Sauce, Pickled Cucumber Salad and Zesty Rice
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 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
4
Bamboo Skewers
3
Spring Onion
1
Lime
1
Indonesian Style Spice Mix
2
British Chicken Breasts
150
Jasmine Rice
½
Cucumber
(May contain Celery)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
60
Peanut Butter
(Contains Peanut May contain Nuts)
15
Sambal Paste
25
Ketjap Manis
(Contains Soya)
200
Coconut Milk
Not included in your delivery
1
Sugar for the Sauce
2
Sugar for the Pickle
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak your skewers in cold water (this will prevent them from burning).
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 the chicken breasts into 3cm chunks, then pop the chicken and spring onion into the marinade and mix to coat.
Thread the chicken and spring onion pieces alternately onto the skewers (2 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.
Meanwhile, pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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).
While everything cooks, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Add the remaining lime juice and sugar for the pickle (see pantry 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 pantry 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, then remove from the heat.
Add a squeeze of lime juice, then stir again. Taste and season with salt and more lime juice if needed.
When everything's ready, 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.
Enjoy!
