eCook Meal
Strandveld’s Creamy Satay Chicken
with pickled cucumber
This homemade peanut butter-based satay sauce will give you bragging rights in the kitchen, Chef! Infused with a fragrant curry paste & coconut milk, this lipsmacking liquid elevates browned chicken that is served on a steaming portion of jasmine rice. Garnished with chilli for a spicy kick & dotted with black sesame seeds. Best enjoyed with the recommended Strandveld wine.
Serving guide
Choose your portion size.
Peas & RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, toss through the Peas and steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the vinegar, sweetener (to taste) and a splash of water. Toss through the Cucumber and pickled onion. Set a side.
SO-GOOD SATAY SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden, 3-4 minutes (shifting occasionally). Season. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the curry paste until fragrant, 1-2 minutes. Add the satay mix, coconut milk and 50ml [100ml]|#7DA0D7 of water. Simmer until it has reduced slightly, 4-5 minutes (shifting occasionally). Mix through the peanut butter and chicken, and season well.
WHAT A GREAT PLATE
Plate up the fluffy rice, topped with saucy satay Chicken. Garnish with the chilli (to taste) and black sesame seeds. Side with the pickled Cucumber and onion, and dinner is ready!
Peas & RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, toss through the Peas and steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the vinegar, sweetener (to taste) and a splash of water. Toss through the Cucumber and pickled onion. Set a side.
SO-GOOD SATAY SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden, 3-4 minutes (shifting occasionally). Season. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the curry paste until fragrant, 1-2 minutes. Add the satay mix, coconut milk and 50ml [100ml]|#7DA0D7 of water. Simmer until it has reduced slightly, 4-5 minutes (shifting occasionally). Mix through the peanut butter and chicken, and season well.
WHAT A GREAT PLATE
Plate up the fluffy rice, topped with saucy satay Chicken. Garnish with the chilli (to taste) and black sesame seeds. Side with the pickled Cucumber and onion, and dinner is ready!
Peas & RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, toss through the Peas and steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the vinegar, sweetener (to taste) and a splash of water. Toss through the Cucumber and pickled onion. Set a side.
SO-GOOD SATAY SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden, 3-4 minutes (shifting occasionally). Season. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the curry paste until fragrant, 1-2 minutes. Add the satay mix, coconut milk and 150ml [200ml]|#7DA0D7 of water. Simmer until it has reduced slightly, 5-6 minutes (shifting occasionally). Mix through the peanut butter and chicken, and season well.
WHAT A GREAT PLATE
Plate up the fluffy rice, topped with saucy satay Chicken. Garnish with the chilli (to taste) and black sesame seeds. Side with the pickled Cucumber and onion, and dinner is ready!
Peas & RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, toss through the Peas and steam, 8-10 minutes. Fluff with a fork and cover.
QUICK PICKLE
In a bowl, combine the vinegar, sweetener (to taste) and a splash of water. Toss through the Cucumber and pickled onion. Set a side.
SO-GOOD SATAY SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Chicken until golden, 3-4 minutes (shifting occasionally). Season. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the curry paste until fragrant, 1-2 minutes. Add the satay mix, coconut milk and 150ml [200ml]|#7DA0D7 of water. Simmer until it has reduced slightly, 5-6 minutes (shifting occasionally). Mix through the peanut butter and chicken, and season well.
WHAT A GREAT PLATE
Plate up the fluffy rice, topped with saucy satay Chicken. Garnish with the chilli (to taste) and black sesame seeds. Side with the pickled Cucumber and onion, and dinner is ready!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R281.64
for 4 servings · R70.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Coconut Milk needs 600 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 1.50× packR59.99
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Peanut Butter needs 60 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Satay mix
- Spice & All Things Nice Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Strandveld’s Creamy Satay Chicken?
The preparation time for Strandveld’s Creamy Satay Chicken with pickled cucumber is between 20 and 25 minutes.
What is the total time required to make Strandveld’s Creamy Satay Chicken with pickled cucumber?
The total time required to make Strandveld’s Creamy Satay Chicken with pickled cucumber is between 20 and 25 minutes.
How many servings does Strandveld’s Creamy Satay Chicken provide?
4 servings
What are the main ingredients in Strandveld’s Creamy Satay Chicken?
Black Sesame Seeds, Coconut Milk, Cucumber, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Jasmine Rice, Peanut Butter, Peas, Pickled Onions, Red Wine Vinegar, Satay mix, Spice & All Things Nice Thai Red Curry Paste
What is the nutritional information of Strandveld’s Creamy Satay Chicken?
Calories: 857, Carbs: 87 grams, Fat: grams, Protein: 49.9 grams, Sugar: 18.3 grams, Salt: 2120 grams
How do I prepare Strandveld’s Creamy Satay Chicken?
WHAT A GREAT PLATE: Plate up the fluffy rice, topped with saucy satay chicken. Garnish with the chilli (to taste) and black sesame seeds. Side with the pickled cucumber and onion, and dinner is ready! SO-GOOD SATAY SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 3-4 minutes (shifting occasionally). Season. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the curry paste until fragrant, 1-2 minutes. Add the satay mix, coconut milk and 50ml [100ml]|#7DA0D7 of water. Simmer until it has reduced slightly, 4-5 minutes (shifting occasionally). Mix through the peanut butter and chicken, and season well. QUICK PICKLE: In a bowl, combine the vinegar, sweetener (to taste) and a splash of water. Toss through the cucumber and pickled onion. Set a side. PEAS & RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, toss through the peas and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Strandveld’s Creamy Satay Chicken?
Black Sesame Seeds, Coconut Milk, Cucumber, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Jasmine Rice, Peanut Butter, Peas, Pickled Onions, Red Wine Vinegar, Satay mix, Spice & All Things Nice Thai Red Curry Paste
How many calories does Strandveld’s Creamy Satay Chicken have?
857 calories
How much fat content does Strandveld’s Creamy Satay Chicken have?
grams