Warm up your belly with this perfectly cooked chicken, dunked in a flavourful spicy satay sauce, served with bouncy black rice and fresh slaw on the side. Garnished with sesame seeds, fresh basil and edamame beans – this dish is healthy without compromising on flavour!
Cheeky Grilled Satay Chicken
Cheeky Grilled Satay Chicken
with black rice & edamame beans
Hands on Time: 25 - 55 minutes
Overall Time: 45 - 70 minutes
Ingredients:
- Black Rice
- Chicken
- Coconut Cream
- Edamame Beans
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Lime
- Limes
- Shredded Cabbage & Julienne Carrot
- Story Time Spicy Peanut Butter
- Sweet Tamari Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE & SHINE
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
SESAME SEEDS & ZESTY SLAW
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place ½ of the cabbage and julienne carrot, a squeeze of Lime juice to taste, and some lime zest in a bowl. Season, toss to combine, and set aside for serving. In another bowl, submerge the shelled edamame beans in boiling water and leave to plump up for 2-3 minutes. Drain on completion and set aside for serving.
GRILLED Chicken GOODNESS
Return the pan (or grill pan if you have one) over a high heat. Pat the Chicken dry with paper towel, coat with oil, and season. When the pan is hot, fry the chicken for 3-4 minutes per side until browned but not cooked through. Remove from the pan.
SATAY ALL DAY
Return the pan to a low-medium heat, whisk in the spicy peanut butter, sweet tamari, coconut cream, and 50ml of warm water until combined. Simmer for 2-3 minutes until slightly thickened, whisking regularly. Add in the cooked Chicken and simmer for a further 3-4 minutes. Turn the chicken occasionally, until it is cooked through and the sauce is thickening. Add the remaining cabbage and julienne carrot and cook for 1-2 minutes until slightly wilted. Remove from the heat and season with lime juice, salt and pepper to taste.
DIG IN!
Plate up the gorgeous black rice, top it with the grilled satay Chicken, and drizzle over some fragrant sauce. Serve the slaw on the side, scattered with edamame beans and toasted sesame seeds. Garnish with the chopped fresh basil and a lime wedge. Well done, Chef!
RICE & SHINE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
SESAME SEEDS & ZESTY SLAW
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place ½ of the cabbage and julienne carrot, a squeeze of Lime juice to taste, and some lime zest in a bowl. Season, toss to combine, and set aside for serving. In another bowl, submerge the shelled edamame beans in boiling water and leave to plump up for 2-3 minutes. Drain on completion and set aside for serving.
GRILLED Chicken GOODNESS
Return the pan (or grill pan if you have one) over a high heat. Pat the Chicken dry with paper towel, coat with oil, and season. When the pan is hot, fry the chicken for 3-4 minutes per side until browned but not cooked through. Remove from the pan.
SATAY ALL DAY
Return the pan to a low-medium heat, whisk in the spicy peanut butter, sweet tamari, coconut cream, and 100ml of warm water until combined. Simmer for 2-3 minutes until slightly thickened, whisking regularly. Add in the cooked Chicken and simmer for a further 3-4 minutes. Turn the chicken occasionally, until it is cooked through and the sauce is thickening. Add the remaining cabbage and julienne carrot and cook for 1-2 minutes until slightly wilted. Remove from the heat and season with lime juice, salt and pepper to taste.
DIG IN!
Plate up the gorgeous black rice, top it with the grilled satay Chicken, and drizzle over some fragrant sauce. Serve the slaw on the side, scattered with edamame beans and toasted sesame seeds. Garnish with the chopped fresh basil and a lime wedge. Well done, Chef!
RICE & SHINE
Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 35-40 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
SESAME SEEDS & ZESTY SLAW
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place ½ of the cabbage and julienne carrot, a squeeze of Lime juice to taste, and some lime zest in a bowl. Season, toss to combine, and set aside for serving. In another bowl, submerge the shelled edamame beans in boiling water and leave to plump up for 2-3 minutes. Drain on completion and set aside for serving.
GRILLED Chicken GOODNESS
Return the pan (or grill pan if you have one) over a high heat. Pat the Chicken dry with paper towel, coat with oil, and season. When the pan is hot, fry the chicken for 3-4 minutes per side until browned but not cooked through. Remove from the pan.
SATAY ALL DAY
Return the pan to a low-medium heat, whisk in the spicy peanut butter, sweet tamari, coconut cream, and 150ml of warm water until combined. Simmer for 3-4 minutes until slightly thickened, whisking regularly. Add in the cooked Chicken and simmer for a further 3-4 minutes. Turn the chicken occasionally, until it is cooked through and the sauce is thickening. Add the remaining cabbage and julienne carrot and cook for 2-3 minutes until slightly wilted. Remove from the heat and season with lime juice, salt and pepper to taste.
DIG IN!
Plate up the gorgeous black rice, top it with the grilled satay Chicken, and drizzle over some fragrant sauce. Serve the slaw on the side, scattered with edamame beans and toasted sesame seeds. Garnish with the chopped fresh basil and a lime wedge. Well done, Chef!
RICE & SHINE
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 35-40 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
SESAME SEEDS & ZESTY SLAW
Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place ½ of the cabbage and julienne carrot, a squeeze of Lime juice to taste, and some lime zest in a bowl. Season, toss to combine, and set aside for serving. In another bowl, submerge the shelled edamame beans in boiling water and leave to plump up for 2-3 minutes. Drain on completion and set aside for serving.
GRILLED Chicken GOODNESS
Return the pan (or grill pan if you have one) over a high heat. Pat the Chicken dry with paper towel, coat with oil, and season. When the pan is hot, fry the chicken for 3-4 minutes per side until browned but not cooked through. Remove from the pan.
SATAY ALL DAY
Return the pan to a low-medium heat, whisk in the spicy peanut butter, sweet tamari, coconut cream, and 200ml of warm water until combined. Simmer for 3-4 minutes until slightly thickened, whisking regularly. Add in the cooked Chicken and simmer for a further 3-4 minutes. Turn the chicken occasionally, until it is cooked through and the sauce is thickening. Add the remaining cabbage and julienne carrot and cook for 2-3 minutes until slightly wilted. Remove from the heat and season with lime juice, salt and pepper to taste.
DIG IN!
Plate up the gorgeous black rice, top it with the grilled satay Chicken, and drizzle over some fragrant sauce. Serve the slaw on the side, scattered with edamame beans and toasted sesame seeds. Garnish with the chopped fresh basil and a lime wedge. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Cheeky Grilled Satay Chicken?
The preparation time for Cheeky Grilled Satay Chicken with black rice & edamame beans is between 25 and 55 minutes.
What is the total time required to make Cheeky Grilled Satay Chicken with black rice & edamame beans?
The total time required to make Cheeky Grilled Satay Chicken with black rice & edamame beans is between 45 and 70 minutes.
How many servings does Cheeky Grilled Satay Chicken provide?
4 servings
What are the main ingredients in Cheeky Grilled Satay Chicken?
Black Rice, Chicken, Coconut Cream, Edamame Beans, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Lime, Limes, Shredded Cabbage & Julienne Carrot, Story Time Spicy Peanut Butter, Sweet Tamari Sauce, White Sesame Seeds
What is the nutritional information of Cheeky Grilled Satay Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Cheeky Grilled Satay Chicken?
GRILLED CHICKEN GOODNESS: Return the pan (or grill pan if you have one) over a high heat. Pat the chicken dry with paper towel, coat with oil, and season. When the pan is hot, fry the chicken for 3-4 minutes per side until browned but not cooked through. Remove from the pan. RICE & SHINE: Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving. SESAME SEEDS & ZESTY SLAW: Boil the kettle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place ½ of the cabbage and julienne carrot, a squeeze of lime juice to taste, and some lime zest in a bowl. Season, toss to combine, and set aside for serving. In another bowl, submerge the shelled edamame beans in boiling water and leave to plump up for 2-3 minutes. Drain on completion and set aside for serving. SATAY ALL DAY: Return the pan to a low-medium heat, whisk in the spicy peanut butter, sweet tamari, coconut cream, and 100ml of warm water until combined. Simmer for 2-3 minutes until slightly thickened, whisking regularly. Add in the cooked chicken and simmer for a further 3-4 minutes. Turn the chicken occasionally, until it is cooked through and the sauce is thickening. Add the remaining cabbage and julienne carrot and cook for 1-2 minutes until slightly wilted. Remove from the heat and season with lime juice, salt and pepper to taste. DIG IN!: Plate up the gorgeous black rice, top it with the grilled satay chicken, and drizzle over some fragrant sauce. Serve the slaw on the side, scattered with edamame beans and toasted sesame seeds. Garnish with the chopped fresh basil and a lime wedge. Well done, Chef!
What should be prepared from my kitchen to make Cheeky Grilled Satay Chicken?
Black Rice, Chicken, Coconut Cream, Edamame Beans, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Lime, Limes, Shredded Cabbage & Julienne Carrot, Story Time Spicy Peanut Butter, Sweet Tamari Sauce, White Sesame Seeds
How many calories does Cheeky Grilled Satay Chicken have?
calories
How much fat content does Cheeky Grilled Satay Chicken have?
grams
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