Grilled Satay Chicken with Veggie Fried Brown Rice

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	632Kcal
	546kJ	2646kJ
Fat	4.9g	24g
of which saturates	0.8g	3.9g
Carbohydrates	11g	54g
of which sugars	3.2g	16g
Protein	11g	52g
Salt	0.51g	2.5g
Fibre	2.0g	9.5g

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).)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	134Kcal	541Kcal
	562kJ	2263kJ
Fat	5.6g	23g
of which saturates	0.8g	3.3g
Carbohydrates	14g	55g
of which sugars	4.1g	16g
Protein	7.9g	32g
Salt	0.53g	2.1g
Fibre	2.3g	9.1g

Back

High protein 5 plants Low sat fat

Grilled Satay Chicken with Veggie Fried Brown Rice

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indonesian

Food group: Poultry

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!

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.

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)