Recipe

Solo: Peanut Satay Chicken

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Solo: Peanut Satay Chicken

Chicken fillet skewers served with rice and a salad, coated with a peanut satay sauce.




Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • 1 cup x boiling water (for the brown rice)
  • 125g x chicken fillets
  • 2 x skewers
  • 1 x carrot
  • ¼ x lime
  • 1 tbsp x smooth peanut butter
  • ½ tbsp x soy sauce
  • ¼ x chilli (optional) – deseed & chop
  • ¼ clove x garlic – peel, grate finely & chop
  • ¾ tbsp x hot water (for the satay)
  • 1 x spring onion – slice thinly at an angle
  • ⅛ x red cabbage – slice thinly
  • ¼ x lemon – cut into wedges
  • 10g x bean sprouts
  • 10g x peanuts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice (parboiled): Pour the boiling water (see quantity above for the brown rice) into a saucepan, add the rice and some salt. Bring to the boil then gently simmer with the lid on for 18-20 minutes on a low heat. Drain if there is any excess water.

Step 3

Carrots: Cut into matchsticks – here’s how: peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Salad: Mix together the carrots, spring onions and red cabbage. Drizzle with olive oil and season with salt and pepper and a squeeze of lemon juice to taste.

Step 5

Lime: Using the fine side of a box grater, grate the peel of the lime to create lime zest. Then cut the lime in half and juice.

Step 6

Satay: Mix together the peanut butter, soy sauce, lime zest and juice, chilli (optional) and garlic. Add the hot water (see quantity above for the satay) and mix until the sauce is a runny consistency. Add a little more water if necessary.

Step 7

Chicken: Thread the chicken fillets in a zig zag manner onto the skewers and place them on a tin foil lined baking tray with a drizzle of olive oil and salt and pepper. Place in the oven and cook for 10 minutes until golden and cooked though.

Step 8

Serve the chicken skewers with the rice, topped with the salad, bean sprouts and peanuts. Cover the chicken with the satay, or serve the satay on the side.