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
Chicken Satay & Basmati Rice
with corn & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken Satay & Basmati Rice?
The preparation time for Chicken Satay & Basmati Rice with corn & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Chicken Satay & Basmati Rice with corn & fresh coriander?
The total time required to make Chicken Satay & Basmati Rice with corn & fresh coriander is between 30 and 45 minutes.
How many servings does Chicken Satay & Basmati Rice provide?
4 servings
What are the main ingredients in Chicken Satay & Basmati Rice?
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
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?
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
How many calories does Chicken Satay & Basmati Rice have?
820 calories
How much fat content does Chicken Satay & Basmati Rice have?
grams
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