eCook Meal
Cheeky Grilled Satay Chicken
with black rice & edamame beans
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!
Serving guide
Choose your portion size.
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R254.82
for 4 servings · R63.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Edamame Beans needs 400 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 80% of packR71.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Black Rice needs 300 mlEdamame & Black Rice Salad 190 g R46.99 · whole pack (size can't be divided)R46.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Coconut Cream needs 200 mlCoconut Cream 400 ml 400 ml at R39.99 · 50% of packR20.00
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Story Time Spicy Peanut Butter
- Shredded Cabbage & Julienne Carrot
- Sweet Tamari Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Coconut Cream, Edamame Beans, Fresh Basil, Lime, 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. 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. 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. 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.
What should be prepared from my kitchen to make Cheeky Grilled Satay Chicken?
Black Rice, Chicken, Chicken Breast, Coconut Cream, Edamame Beans, Fresh Basil, Lime, 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