Satay chicken
Ready in around 15 mins
- Energy: 2919kj (698Kcal)
- Protein: 37g
- Carbohydrate: 79g
- sugars: 25g
- Fat, total: 28g
- saturated: 10g
- Sodium: 1452mg
- Contains: Peanuts, Soy, Mollusc
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1. TO PREPARE THE VEGETABLES:
Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Remove the red chilli from the satay sauce pot. Cut the chilli in half lengthways, scrap out the seeds for mild heat, or leave in for hotter heat and finely slice.
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2. TO COOK THE VEGETABLES:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green cabbage and red chilli and stir fry for 1-2 mins until tender. Add the bok choy then the stir fry sauce and cook for a further 1 min. Remove from the pan and cover to keep warm.
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3. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag and add to a microwave safe bowl, cover, and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
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4. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Dice the chicken into 3 cm pieces. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 3-4 mins on each side, or until cooked through. Pour in the satay sauce and cook for another 1-2 mins.
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TO SERVE:
Spoon rice onto plates and top with satay chicken. Serve vegetable stir fry on the side and sprinkle over crispy shallots.
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- 1 pack of free-range chicken thighs
- 1 bag of steamed rice
- 1 pot of satay sauce with red chilli
- 1 pot of stir fry sauce
- 1 sachet of crispy shallots
- 1 bag of sliced green cabbage
- Bok choy
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