Recipe for juicy chicken skewers served with rice, salad and a peanut satay sauce

1 cup parboiled brown rice
4 cups boiling water (for the brown rice)
500g chicken fillets
8 skewers
4 carrots
4 spring onions – slice thinly at an angle
1/4 red cabbage – slice thinly
1 lemon – cut into wedges
1 lime
4 tbsp smooth peanut butter
2 tbsp soy sauce
1 chilli (optional) – deseed & chop
1 clove garlic – peel, grate finely & chop
3 tbsp hot water (for the satay)
40g peanuts
40g bean sprouts
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How To
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Brown rice: Pour the boiling water (see quantity above for the brown rice) into a saucepan, add the rice and some salt. Bring to the boil then gently simmer with the lid on for 18-20 minutes on a low heat. Drain if there is any excess water.

Chicken: Thread the chicken fillets in a zig-zag manner onto the skewers and place them on a tin foil-lined baking tray with a drizzle of olive oil and salt and pepper. Place in the oven and cook for 10 minutes until golden and cooked through.

Carrots: Cut into matchsticks, here’s how: peel and cut in half crossways. Slice each piece lengthways (5mm). Finally, place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Salad: Mix together the carrots, spring onions and red cabbage. Drizzle with olive oil and season with salt, pepper and a squeeze of lemon juice to taste. (If the kids don’t like the mixture of ingredients, serve some of the carrot matchsticks on the side as dippers with the satay).

Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut in half and juice.

Satay: Mix together the peanut butter, soy sauce, lime zest and juice, chilli (optional) and garlic. Add the hot water (see quantity above for the satay) and mix until the sauce is a runny consistency. Add a little more hot water if necessary.

Serve the chicken skewers with the rice and the salad. Top the salad with the peanuts and bean sprouts. Drizzle the satay over the chicken, or serve it on the side.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.