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.
Plant-based Chick'n Satay Skewers with Rainbow Rice Salad
Turn 100% plant-based chick'n into delicious skewers with our moreish peanut sauce. Think tamari, maple syrup, sesame oil and chilli for kick. Serve over a fibre-rich bed of black rice, tossed with crunchy carrots and pepper. Lashings of lime to finish the dish with zing.
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp sesame oil (use half) (Sesame)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 4 skewers
- 100g black rice (use half) (black rice (100%))
- 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).)
- 1 chilli (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 carrot (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 spring onion
- 1 tbsp maple syrup (use half)
- 1 pepper (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 593
Protein: 28g
Carbs: 50g
Fat: 29g
Ingredients
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 pepper
- 1 chilli
- 4 skewers
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp sesame oil (Sesame)
- 100g black rice (black rice (100%))
- 1 tbsp maple syrup
- 2 spring onion
- 1 carrot
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
Nutritional Information
Calories: 590
Protein: 28g
Carbs: 50g
Fat: 29g
Plant-based Chick'n Satay Skewers with Rainbow Rice Salad
Turn 100% plant-based chick'n into delicious skewers with our moreish peanut sauce. Think tamari, maple syrup, sesame oil and chilli for kick. Serve over a fibre-rich bed of black rice, tossed with crunchy carrots and pepper. Lashings of lime to finish the dish with zing.
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
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Make the satay sauce; in a small bowl, mix together the peanut butter, tamari, juice from half the lime, half the maple syrup and 1 tbsp water until smooth.
- Place the chick'n in another small bowl and add half the satay sauce. Mix to coat. Thread the chick'n onto skewers. Heat a large frying pan with half the sesame oil on medium-high heat. Once hot, add the skewers and cook for 5-6 mins, turning once, until crisp and golden.
- Make the salad; Coarsely grate the carrot. Thinly slice the pepper. Place both in a large mixing bowl and toss with the Asian paste, the remaining lime juice (to taste), maple syrup and sesame oil. Season with sea salt to taste.
- Thinly slice the spring onions and finely dice the chilli (remove the seeds for less heat) for garnish. When the rice is cooked, mix it into the salad.
- Serve the rice salad on plates and top with the chick'n skewers. Drizzle over the remaining satay sauce and garnish with the spring onions and chilli (to taste).
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.