Chicken Satay

Serves3 Prepare1 Hour Cooks30 Mins


  • 400g Chicken Breasts, sliced in half
  • 3 Tsp Lime Juice
  • 1 Pinch Black Pepper
  • Coconut Oil (for frying)
  • Stalks of Fresh Coriander
  • 2 Garlic Cloves
  • 1 Tsp Ginger
  • 2 Tbsp Peanut Butter
  • 1 Red Chilli Pepper, de-seeded
  • 150g Rice
  • Pinch of Salt
  • 2 Tsp Soy Sauce
  • Spring Onions, finely chopped
  • 70ml Water



1 First, you need to make the satay sauce which will serve as a marinade and sauce for later on. To do this, you need to add the peanut butter, lime juice, soy sauce, garlic, coriander, chili pepper, water and black pepper to a food processor and blitz until smooth. 

2 Pour half of this mixture over the chicken breasts and place into the fridge to marinade for at least one hour. Save the remaining half of the mixture for later. 

3 Heat a little coconut oil in a sauce pan and gently fry spring onions and ginger for a couple of minutes. Add the rice and cook for a further minute so all of the rice grains are coated in the oil. Add water to the pan, bring to the boil and cook as per the instructions on the rice packet. 

4 While the rice is cooking, grill or gently pan fry the chicken breasts and throw away the satay sauce that the chicken breasts were marinating in. 

5 Just before the chicken and rice is ready, put the second half of the satay sauce that you set aside earlier, into the microwave for a minute. 

6 Serve the chicken and rice with the satay sauce over the top and garnish with fresh coriander.

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