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.
Satay Chicken Skewers with Brown Basmati Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill juicy free-range British chicken breast until golden, then coat in a velvety peanut satay sauce. Pair with wholegrain rice to soak up all the flavours. A pickled cucumber salad on the side adds freshness and tang.
High protein
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 spring onion
- 1 cucumber
- 8 skewers
- 80g mangetout
- 1 head of broccoli
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 40g creamed coconut
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 598
Protein: 51g
Carbs: 48g
Fat: 23g
Satay Chicken Skewers with Brown Basmati Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill juicy free-range British chicken breast until golden, then coat in a velvety peanut satay sauce. Pair with wholegrain rice to soak up all the flavours. A pickled cucumber salad on the side adds freshness and tang.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium baking dish, 2 medium bowls & a measuring jug
Make the satay sauce
- Soak the skewers in cold water
- Mix the peanut butter with 2 tbsp hot water in the measuring jug, until smooth. Add the creamed coconut, honey, ginger & garlic paste, two-thirds of the tamari and half the rice vinegar. Top up with 250ml hot water and mix until smooth
Marinate & grill the chicken
- Add the chicken to a medium bowl with 4 tbsp of the satay sauce and a pinch of salt, then stir to coat. Evenly thread the chicken onto the skewers
- Transfer the skewers to the foil-lined baking tray, drizzle with 1 tsp oil and grill for 15 mins, until cooked through
Time for veg
- Cut the broccoli into small florets, then add to the medium baking dish with 1 tsp oil, salt and pepper. Grill for 5 mins
- After 5 mins, add the mangetout and remaining sauce to the dish. Return to the oven and grill for a further 6-8 mins, until the veg is tender. Add a splash of water if it's too thick
Make the cucumber salad
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into 1/2cm half-moons. Finely slice the spring onions, keeping the white and green parts separate
- Add the cucumber and spring onion whites to the other medium bowl, along with the remaining tamari and rice vinegar
Heat up the rice & plate up
- Heat the large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the rice into bowls, with the grilled veg and cucumber salad alongside. Top with the satay chicken skewers and drizzle with any remaining sauce from the tray. Sprinkle with the spring onion greens to finish
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