Indonesian-style Chicken Skewers with Satay Sauce

Serving size

1 person 2 people 4 people

Ingredients

1 chilli (use half)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
150g British Free Range chicken thighs
4 skewers
2 carrot
30g deep roast peanut butter (use half) (Peanuts, Nuts)

(peanuts, sea salt)
1 unwaxed lime (use half)
1 tsp maple syrup (use half)
1 cucumber (use half)
4cm fresh ginger (use half)
1 fresh lemongrass stalk (use half)
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	724Kcal
	453kJ	3031kJ
Fat	4.6g	31g
of which saturates	1.0g	6.9g
Carbohydrates	10g	69g
of which sugars	4.1g	28g
Protein	6.5g	44g
Salt	0.47g	3.1g
Fibre	1.7g	11g

Ingredients

2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 carrot
100g brown rice noodles

(Brown Rice Flour, Water)
1 tsp maple syrup
1 fresh lemongrass stalk
30g deep roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
1 chilli
4 skewers
1 cucumber
4cm fresh ginger
1 unwaxed lime
300g British Free Range chicken thighs

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	673Kcal
	542kJ	2817kJ
Fat	5.8g	30g
of which saturates	1.3g	6.8g
Carbohydrates	11g	57g
of which sugars	3.3g	17g
Protein	8.3g	43g
Salt	0.59g	3.1g
Fibre	1.5g	8.0g

Back

Prep in 10 High protein 5 plants Low sat fat

Indonesian-style Chicken Skewers with Satay Sauce

Prep time: 0 mins

Total time: 30 mins

Cuisine: Indonesian

Food group: Poultry

Bring the flavours of an Indonesian food market to your kitchen. Sizzle free-range chicken skewers, marinated in lemongrass, ginger and tamari, till golden. Serve over brown rice noodles and vegetable ribbons, dressed in a maple peanut dressing. Chilli and lime to complete the colourful spread.

Cooking Instructions

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.

Trim the lemongrass, remove the outer layer and finely chop. Finely chop or grate the ginger. Slice the chicken into 8 strips. In a bowl, add the chicken, lemongrass, ginger, half the tamari and 1/2 tbsp oil. Mix and leave to marinate.
Make the vegetable noodles; peel the carrots and cucumber into long thin ribbons. Thinly slice half the chilli (remove the seeds for less heat), and finely chop the remaining. Halve the lime. Make the peanut sauce; in a small bowl, mix together the peanut butter, maple syrup, remaining tamari, chopped chilli (to taste) and 1-2 tbsp cold water, until smooth.
Thread the chicken onto the skewers lengthways, weaving in and out of the skewer. Heat a griddle or frying pan with 1/2 tbsp oil on medium-high heat. Add the skewers and cook for 10-15 mins, turning occasionally, until cooked through and golden brown.
Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Transfer the cooked noodles to a large mixing bowl with the vegetable noodles, juice from the lime and half the peanut sauce. Mix to combine.
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
Serve the peanut noodles on plates topped with the chicken skewers. Sprinkle over the sliced chilli (to taste) and drizzle over the remaining peanut sauce.