The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Plant-based Chick'n Satay Skewers with Rainbow Salad
Turn 100% plant-based chick'n into delicious skewers with our moreish peanut sauce. Think tamari, maple syrup and nutty sesame oil. Serve over a fibre-rich bed of black rice, tossed with crunchy carrots and red cabbage. Lashings of lime to finish the dish with zing.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tbsp maple syrup
- 2 carrot
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8 skewers
- 200g black rice (black rice (100%))
- 1 tbsp sesame oil (Sesame)
- 1 red cabbage
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 unwaxed lime
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Nutritional Information
Calories: 489
Protein: 27g
Carbs: 46g
Fat: 19g
Plant-based Chick'n Satay Skewers with Rainbow Salad
Turn 100% plant-based chick'n into delicious skewers with our moreish peanut sauce. Think tamari, maple syrup and nutty sesame oil. Serve over a fibre-rich bed of black rice, tossed with crunchy carrots and red cabbage. Lashings of lime to finish the dish with zing.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Make the satay sauce; in a small bowl, mix the peanut butter, tamari, juice from half the lime, half the maple syrup and 2 tbsp water until smooth.
- Place the chick'n in another small bowl and coat with half the satay sauce. Thread the chick'n evenly onto the skewers. Heat a large frying pan with half the sesame oil on medium-high heat. Once hot, add the skewers and cook for 3-4 mins, turning once halfway, until crisp and golden. Cook in batches if necessary.
- Coarsely grate the carrots. Trim and finely slice the cabbage. Place both in a large mixing bowl and toss with the Asian paste, remaining lime juice, maple syrup and sesame oil. Season with sea salt to taste.
- When the rice is cooked, mix it through the salad. Season with sea salt and black pepper. Roughly chop the coriander for garnish.
- Serve the rice salad topped with the skewers. Drizzle with the remaining satay sauce. Sprinkle with coriander.
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