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.
Grilled Satay Chicken with Veggie Fried Brown Rice
Create a moreish satay sauce with roasted peanut butter, tamari and lime juice. Drizzle it over tender British chicken, then grill until golden and juicy. Serve with vibrant veggie rice (think: sugar snap peas, carrots & pak choi). Plus, fresh red chilli for popping heat!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 80g sugar snap peas
- 1 pak choi
- 1 carrot
- 300g diced British Free Range chicken breast
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 1 chilli
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 632
Protein: 52g
Carbs: 54g
Fat: 24g
Ingredients
- 80g brown rice (use half) (100% Brown Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 pak choi (use half)
- 1 chilli (use half)
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g sugar snap peas (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 150g diced British Free Range chicken breast (use half)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Nutritional Information
Calories: 541
Protein: 32g
Carbs: 55g
Fat: 23g
Grilled Satay Chicken with Veggie Fried Brown Rice
Create a moreish satay sauce with roasted peanut butter, tamari and lime juice. Drizzle it over tender British chicken, then grill until golden and juicy. Serve with vibrant veggie rice (think: sugar snap peas, carrots & pak choi). Plus, fresh red chilli for popping heat!
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the carrot into 1cm chunks (peel optional). Trim the pak choi and cut into bite-sized pieces
Prep the satay marinade
- Deseed and finely dice the chilli. Quarter the lime
- In the medium bowl, mix the peanut butter with 2 tbsp hot water (1 tbsp for 1 person) to form a smooth paste, then stir in the curry powder, tamari, juice from 2 lime wedges, maple syrup and 2 tsp oil. Add the chicken and toss to coat
Chicken time
- Turn the grill to high (240C)
- Place the chicken onto the foil-lined baking tray
- Pour over any remaining marinade and grill for 13 mins, until the chicken is charred and cooked through
Make the veggie fried rice
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 2-3 mins. Add the pak choi, sugar snap peas and half the chilli and cook for another 3-4 mins, until softened. Season with salt and pepper
- Stir the Asian paste and cooked rice through the veg, tossing to combine. Season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the veggie fried rice between plates, topped with the satay chicken. Garnish with the remaining lime wedges and chilli (for those who like more heat)
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