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!
Black Rice - 75ml
White Sesame Seeds - 5ml
Shredded Cabbage & Julienne Carrot - 100g
Lime - 1
Edamame Beans - 100g
Free-range Chicken Breast - 1
Story Time Spicy Peanut Butter - 30ml
Sweet Tamari Sauce - 25ml
Coconut Cream - 50ml
Fresh Basil - 3g
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!
Black Rice - 150ml
White Sesame Seeds - 10ml
Shredded Cabbage & Julienne Carrot - 200g
Lime - 1
Edamame Beans - 200g
Free-range Chicken Breasts - 2
Story Time Spicy Peanut Butter - 65ml
Sweet Tamari Sauce - 50ml
Coconut Cream - 100ml
Fresh Basil - 5g
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!
Black Rice - 225ml
White Sesame Seeds - 15ml
Shredded Cabbage & Julienne Carrot - 300g
Limes - 2
Edamame Beans - 300g
Free-range Chicken Breasts - 3
Story Time Spicy Peanut Butter - 85ml
Sweet Tamari Sauce - 75ml
Coconut Cream - 150ml
Fresh Basil - 8g
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!
Black Rice - 300ml
White Sesame Seeds - 20ml
Shredded Cabbage & Julienne Carrot - 400g
Limes - 2
Edamame Beans - 400g
Free-range Chicken Breasts - 4
Story Time Spicy Peanut Butter - 125ml
Sweet Tamari Sauce - 100ml
Coconut Cream - 200ml
Fresh Basil - 10g
Woolies Products in this dish
