Super Satay Double Chicken & Peanut Rice Balls
with Crunchy Veggies & Nutty Sauce
- Gluten
- Soy
- Wheat
- Peanuts
- Eggs
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Sesame
- Milk
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Walnut
Dinner becomes a hands-on adventure with these super satay chicken bites and fun, sticky peanut rice balls made for rolling and dunking. We’ve added a crunch of vibrant veggies and a worthy sauce for a colourful feast that’s actually delicious. It’s a kid-approved winner that’ll have the whole family going crackers.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
1
Cucumber
1 packet
Snacking Tomatoes
1
Garlic
660 g
Chicken Tenderloins
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
Not included in your delivery
1 drizzle
olive oil
1 cup
water (for the rice)
1 tsp
brown sugar
½ cup
water (for the sauce)
2 tbs
Mayonnaise
(Contains: Eggs;)
¼ tsp
salt
Utensils
Cooking Steps
- Add the water (for the rice) to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
- Meanwhile, thinly slice carrot and cucumber into sticks.
- Halve snacking tomatoes.
- Finely chop garlic.
- In a large bowl, combine chicken tenderloins, satay seasoning and a drizzle of olive oil. Toss chicken to coat
- When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm. Cook in batches if your pan is getting crowded.
TIP: Chicken is cooked through when it is no longer pink inside.
- Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and ginger paste until fragrant, 1 minute.
- Add peanut butter, the water (for the sauce) and brown sugar, whisking, until smooth, 1-2 minutes.
- Remove from heat, then stir through soy sauce mix and sesame dressing.
TIP: Add a splash of water if the sauce looks dry.
- To the pan with rice, stir through crushed peanuts, the mayonnaise and salt, until coated.
- Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre.
- Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person).
- Divide super satay chicken bites, sticky peanut rice balls and vivid veggies between plates.
- Spoon peanut sauce over chicken to serve. Enjoy!
