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.
Indonesian-style Chicken Skewers with Satay Sauce
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.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 724
Protein: 44g
Carbs: 69g
Fat: 31g
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
Nutritional Information
Calories: 673
Protein: 43g
Carbs: 57g
Fat: 30g
Indonesian-style Chicken Skewers with Satay Sauce
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- 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.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.