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Chicken Satay Skewers

Chicken Satay Skewers

with Jasmine Rice

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Our friends at Pic’s Peanut Butter have crammed in loads of Kingaroy peanuts into their PB, so you know our satay is going to be the best you’ve ever tasted. Marinating the chicken skewers with turmeric and coconut results in a perfectly succulent grilled delight. Lest this luxurious silky sauce get the best of you, a refreshing medley of cucumber and snow peas and a bite of fresh chilli rounds out this simple weeknight stunner.

Tags:Egg FreeNaturally Gluten-FreeHigh FiberHigh ProteinLactose freeLow Sodium
Allergens:PeanutsSoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ tin

coconut milk

½ tsp

turmeric

350 g

chicken breast

100 g

snow peas

1

cucumber

¾ cup

jasmine rice

1 sachet

peanut butter

(ContainsPeanuts)

½

lemon

½

long red chilli

Not included in your delivery

4

skewers

3 cup

water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat37.8 g
of which saturates17 g
Carbohydrate64.4 g
of which sugars7.6 g
Dietary Fibre0 g
Protein46.4 g
Cholesterol0 mg
Sodium361 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Oven Dish
Bowl
Baking Tray
Saucepan
Aluminum Foil
Sieve
Instructionsarrow up iconarrow up icon
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1

Preheat the grill to a medium-high heat. To prepare the ingredients, dice the chicken breast into 3 cm pieces. Trim the snow peas. Cut both the snow peas and cucumber into matchsticks. Slice the long red chilli and juice the lemon.

2

Whisk the coconut milk, turmeric and some cracked black pepper in a shallow dish until well combined. Thread the chicken breast pieces on to the skewers and add them to the coconut milk mixture. Turn to coat the chicken well. Leave them to marinate for 10-30 minutes.

3

Combine the snow peas and cucumber in a medium bowl and set aside.

4

Transfer the marinated chicken skewers to a lined oven tray. Pour the excess marinade into a small saucepan and set aside. Place the chicken skewers under the grill and cook for 8 minutes. Turn the skewers and cook for a further 8 minutes. Tip: If you’re using bamboo skewers, wrap the exposed ends with foil.

5

Meanwhile, rinse the Jasmine rice in a sieve until the water runs clear. Transfer to a medium saucepan with the water and bring to the boil over a high heat. Cook for 10-12 minutes or until the rice is soft. Drain.

6

Place the small saucepan of coconut marinade over a medium heat and bring to a boil. Reduce the heat immediately to medium-low and then add the peanut butter, brown sugar and salt-reduced soy sauce. Stir until the sauce is well combined and thickened slightly. Stir through the lemon juice and remove from the heat.

7

To serve, divide the rice and veggies between plates and top with the chicken skewers. Spoon over the satay sauce and garnish with the long red chilli.