Oven-Baked Satay Chicken & Veggies
with Rice & Coriander
There's a lot of goodness piled into this 3 step recipe. With a few powerhouse ingredients; like satay seasoning and fish sauce and rice vinegar mix, you'll have the tastiest chicken and veggies, that the rice can happily soak up.
The quantities provided above are averages only.
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.
Ingredients
1 bag
Broccoli & Carrot Mix
½
lime
1 packet
slow-cooked chicken breast
1 packet
coconut milk
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 sachet
satay seasoning
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
microwavable basmati rice
(Contains Soy;)
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
coriander
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large baking dish, place broccoli & carrot mix. Drizzle with olive oil and season with salt. Toss to coat. • Roast veggies, until just tender, 15 minutes.
• Meanwhile, slice lime into wedges. Drain slow-cooked chicken breast. Transfer chicken to a large bowl, then roughly shred. • In a medium bowl, combine coconut milk, peanut butter, satay seasoning, fish sauce & rice vinegar mix, the brown sugar, the soy sauce and a squeeze of lime juice. • Once veggies are done, remove baking dish from oven then stir in sauce mixture with a splash of water, until combined. Add shredded chicken and gently toss to coat. • Return to oven and roast until heated through and slightly thickened, 8-10 minutes.
• Just before serving, microwave rice until steaming, 2-3 minutes. • Stir baby spinach leaves through satay, until wilted and combined. Season to taste. • Divide rice and satay chicken between bowls. • Top with crushed peanuts. Tear over coriander. • Serve with any remaining lime wedges. Enjoy!