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.
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Speedy Satay Free-range Chicken with Veggie Rice
Speedy satay chicken is perfect for those busy weeknights. You'll drizzle juicy British chicken breasts with a moreish Thai-style sauce, homemade with creamy peanut butter. Toss in crunchy corn, carrots and pak choi for veggies. Brown rice soaks up all the flavour.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 25g honey
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi
- 2 spring onion
- 1 carrot
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g diced British Free Range chicken breast
- 80g baby corn
Nutritional Information
Calories: 596
Protein: 52g
Carbs: 55g
Fat: 19g
Ingredients
- 25g honey (use half)
- 2 spring onion
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 150g diced British Free Range chicken breast
- 80g baby corn (use half)
- 1 carrot (use half)
- 2 tsp curry powder (use a quarter) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lime (use half)
- 1 pak choi (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 600
Protein: 52g
Carbs: 55g
Fat: 19g
Speedy Satay Free-range Chicken with Veggie Rice
Speedy satay chicken is perfect for those busy weeknights. You'll drizzle juicy British chicken breasts with a moreish Thai-style sauce, homemade with creamy peanut butter. Toss in crunchy corn, carrots and pak choi for veggies. Brown rice soaks up all the flavour.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a grater & a measuring jug
Sizzle the chicken & prep
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 9 mins, stirring often until golden. Season with salt and pepper
- Meanwhile, cut the baby sweetcorn into 1cm pieces. Trim and roughly chop the pak choi. Coarsely grate the carrot. Quarter the lime
Make the veggie rice
- Heat the other large frying pan with 1 tsp on medium-high heat. Once hot, add the baby sweetcorn, pak choi and carrot and cook for 4-5 mins, until softened
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
- Thinly slice the spring onions, keeping the green and white parts separate. Stir the spring onion whites through the rice
Make the satay sauce
- In the measuring jug, mix together the peanut butter and 100ml hot water (50ml to 1 person) to get a smooth paste. Stir in the ginger & garlic paste, tamari, juice from 2 lime wedges, the honey and the half pack of curry powder
- Add the sauce to the chicken and cook for a further 3-4 mins, until the sauce has thickened and the chicken is cooked through. Add a splash of water if necessary
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the veggie rice between bowls, topped with the satay chicken. Garnish with the spring onion greens and remaining lime wedges
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