Olive Magazine
Three bowls filled with chicken, rice and salad, placed on a wooden table

Chicken satay with rice

Published: February 16, 2022 at 12:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Spoon our nutty peanut sauce over caramelised chicken and serve with pickled veg and wholegrain rice for a quick high-protein meal

  • Dairy free
  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal520
fat19.3g
saturates3.2g
carbs44.6g
sugars6.4g
fibre3.6g
high inprotein40.1g
low insalt0.9g
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Ingredients

  • ½ cucumber, thinly sliced
  • a handful radishes, thinly sliced
  • 3 tbsp rice vinegar
  • 200g wholegrain rice
  • 1 tbsp groundnut oil
  • 4 small chicken breasts, cut into bite-sized pieces
  • 5 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • a handful of leaves coriander
  • 1 red chilli, deseeded and thinly sliced (optional)

Method

  • STEP 1

    Put the cucumber and radishes into a bowl with 1 tbsp of rice vinegar and a good pinch of salt, and mix well.

  • STEP 2

    Cook the wholegrain rice in a large pan of lightly salted water according to pack instructions (about 25 minutes), then drain really well.

  • STEP 3

    Meanwhile, heat the oil in a wok or non-stick frying pan over a high heat. Season the chicken really well then fry for 4-5 minutes until caramelised, then turn down the heat to low.

  • STEP 4

    Put the peanut butter into a bowl, pour in 100ml of just-boiled water and whisk well. Pour in the remaining 2 tbsp of rice vinegar, the soy and sesame oil, then tip into the pan and gently simmer for 5 minutes.

  • STEP 5

    Divide the rice between bowls, spoon over the chicken and sauce, and some of the quick pickles, then finish with coriander leaves and sliced chilli, if you like.

Discover more of our best bowl food recipe ideas here

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