Quick satay chicken skewers with rice

Name: Quick satay chicken skewers with rice
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 4 skinless free-range chicken breasts; 200g satay peanut sauce; 1 tbsp olive oil; 2 pak choi, quartered lengthways; 300g pack cooked Thai fragrant rice; 2 tbsp coconut milk; A squeeze of lime; Extra lime wedges for squeezing over

Easy
November 2008

Easy
November 2008

Serves 4
Ready in 25 minutes

Using time-saving ingredients, this speedy satay recipe is ready in just 25 minutes. You can make the recipe using pork fillet if you fancy a change from chicken.

Dairy-free recipes

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Ingredients

4 skinless free-range chicken breasts
200g satay peanut sauce
1 tbsp olive oil
2 pak choi, quartered lengthways
300g pack cooked Thai fragrant rice
2 tbsp coconut milk
A squeeze of lime
Extra lime wedges for squeezing over

Ingredients

4 skinless free-range chicken breasts
200g satay peanut sauce
1 tbsp olive oil
2 pak choi, quartered lengthways
300g pack cooked Thai fragrant rice
2 tbsp coconut milk
A squeeze of lime
Extra lime wedges for squeezing over

Method

Soak 12 small wooden skewers in warm water. Meanwhile, cut the chicken breasts into strips. Place in a bowl with 150g satay peanut sauce and 1 tbsp olive oil, mix and leave to marinate for 10 minutes.
Thread the chicken onto the wooden skewers. Heat a large griddle pan or frying pan, and cook for 8 minutes, until browned on all sides and cooked through.
Meanwhile, steam the pak choi for 5 minutes and warm the rice in the microwave according to the pack instructions.
In a dipping bowl, mix the remaining 50g satay peanut sauce with the coconut milk and a squeeze of lime.
Serve the skewers with the extra sauce, for dipping, steamed pak choi, bowls of Thai fragrant rice, and extra lime wedges for squeezing over.

Method

Soak 12 small wooden skewers in warm water. Meanwhile, cut the chicken breasts into strips. Place in a bowl with 150g satay peanut sauce and 1 tbsp olive oil, mix and leave to marinate for 10 minutes.
Thread the chicken onto the wooden skewers. Heat a large griddle pan or frying pan, and cook for 8 minutes, until browned on all sides and cooked through.
Meanwhile, steam the pak choi for 5 minutes and warm the rice in the microwave according to the pack instructions.
In a dipping bowl, mix the remaining 50g satay peanut sauce with the coconut milk and a squeeze of lime.
Serve the skewers with the extra sauce, for dipping, steamed pak choi, bowls of Thai fragrant rice, and extra lime wedges for squeezing over.