What are the main ingredients in Chicken Satay & Basmati Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Chicken Satay & Basmati Rice?

Calories: 820, Carbs: 105 grams, Fat: grams, Protein: 52.7 grams, Sugar: 10.6 grams, Salt: 673 grams

How do I prepare Chicken Satay & Basmati Rice?

DINNER IS READY: Make a bed of the fluffy rice, top with the saucy satay chicken, and sprinkle over the chopped coriander. Well done, Chef! SATAY SAUCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions and the corn until soft and lightly golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the teriyaki-sesame sauce and mix in the loosened peanut butter. Add the chicken and simmer until the chicken is cooked through, 1-2 minutes. Loosen with a splash of water if it’s too thick. Remove from the heat and season. SOME PREP: Combine the peanut butter with 200ml of boiling water. BROWN THE CHICKEN: Boil the kettle. Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel and cut into 1cm cubes. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pan. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Chicken Satay & Basmati Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Chicken Satay & Basmati Rice

Ready to make chicken satay that slays, Chef? A rich, peanut butter-based teriyaki-sesame sauce coats juicy chicken cubes, which is served on a generous portion of steaming basmati rice, dotted with silky onion & pops of sweet corn. Finished with fresh coriander as a garnish.

Chicken Satay & Basmati Rice

with corn & fresh coriander

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Corn
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Garlic Clove
Garlic Cloves
Onion
Onions
Peanut Butter
Teriyaki-sesame Sauce
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE CHICKEN
Boil the kettle. Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel and cut into 1cm cubes. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SOME PREP
Combine the peanut butter with 100ml of boiling water.
SATAY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions and the corn until soft and lightly golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the teriyaki-sesame sauce and mix in the loosened peanut butter. Add the chicken and simmer until the chicken is cooked through, 1-2 minutes. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the saucy satay chicken, and sprinkle over the chopped coriander. Well done, Chef!

White Basmati Rice - 100ml
Free-range Chicken Breast - 1
Peanut Butter - 20ml
Onion - 1
Corn - 50g
Garlic Clove - 1
Teriyaki-sesame Sauce - 15ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE CHICKEN
Boil the kettle. Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel and cut into 1cm cubes. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SOME PREP
Combine the peanut butter with 200ml of boiling water.
SATAY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions and the corn until soft and lightly golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the teriyaki-sesame sauce and mix in the loosened peanut butter. Add the chicken and simmer until the chicken is cooked through, 1-2 minutes. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the saucy satay chicken, and sprinkle over the chopped coriander. Well done, Chef!

White Basmati Rice - 200ml
Free-range Chicken Breasts - 2
Peanut Butter - 40ml
Onion - 1
Corn - 100g
Garlic Clove - 1
Teriyaki-sesame Sauce - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE CHICKEN
Boil the kettle. Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel and cut into 1cm cubes. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SOME PREP
Combine the peanut butter with 300ml of boiling water.
SATAY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions and the corn until soft and lightly golden, 7-8 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the teriyaki-sesame sauce and mix in the loosened peanut butter. Add the chicken and simmer until the chicken is cooked through, 2-3 minutes. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the saucy satay chicken, and sprinkle over the chopped coriander. Well done, Chef!

White Basmati Rice - 300ml
Free-range Chicken Breasts - 3
Peanut Butter - 60ml
Onions - 2
Corn - 150g
Garlic Cloves - 2
Teriyaki-sesame Sauce - 45ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE CHICKEN
Boil the kettle. Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel and cut into 1cm cubes. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SOME PREP
Combine the peanut butter with 400ml of boiling water.
SATAY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions and the corn until soft and lightly golden, 7-8 minutes. Add the grated garlic and fry until fragrant, 30-60 seconds. Add the teriyaki-sesame sauce and mix in the loosened peanut butter. Add the chicken and simmer until the chicken is cooked through, 2-3 minutes. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the saucy satay chicken, and sprinkle over the chopped coriander. Well done, Chef!