Ultimate Chicken Satay
with Peanuts, Smacked Cucumber Salad and Jasmine Rice
Looking for a taste of everyday luxury? This Ultimate Chicken Satay is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
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
150 grams
Jasmine Rice
1 unit(s)
Lime
260 grams
Diced British Chicken Breast
1 sachet(s)
Indonesian Style Spice Mix
½ unit(s)
Cucumber
(May contain Celery)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Red Chilli
1 unit(s)
Spring Onion
60 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
200 milliliter(s)
Coconut Milk
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the 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).
Meanwhile, zest and halve the lime.
In a large bowl, add the diced chicken, a drizzle of oil, a squeeze of lime juice and half the Indonesian style spice mix. Season with salt and pepper, then mix to combine.
Transfer the chicken to a medium baking tray and bake on the top shelf of the oven until slightly golden and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, trim the cucumber (see ingredients for amount), then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks. Crush the peanuts in the unopened sachet using a rolling pin.
In a medium bowl, combine a good squeeze of lime juice, the lime zest and sugar for the pickle (see pantry for amount). Season with salt and pepper.
Toss the cucumber and half the peanuts through the dressing, then set aside.
Halve the chilli lengthways, deseed, then finely chop. Trim and thinly slice the spring onion.
Pop the peanut butter, sambal (add less if you'd prefer things milder), ketjap manis, sugar and water for the sauce (see pantry for both amounts) and remaining Indonesian style spice mix into a medium saucepan.
Whisk together, then stir in the coconut milk.
Pop the saucepan of satay sauce 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 the chicken is cooked, stir it through the satay sauce. Add a splash of water if it's a little too thick.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Serve your ultimate chicken satay curry on top of the rice with the cucumber salad piled alongside.
Finish by sprinkling over the remaining peanuts, the spring onion and red chilli (add less if you'd prefer things milder).
Enjoy!
