This recipe took about 15 attempts to get it nailed. You’re gonna be happy we persisted, because the satay sauce is an absolute banger.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Chicken Breast
Lime
Peanut Butter
Soy Sauce
Creamed Coconut
Chilli Flakes
Edamame
Mangetout
Cooked Brown Rice
Coriander
Olive Oil
Salt
Black Pepper
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Chicken Breast
Lime
Peanut Butter
Soy Sauce
Creamed Coconut
Chilli Flakes
Edamame
Mangetout
Cooked Brown Rice
Coriander
Olive Oil
Salt
Black Pepper
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
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Step 1.
Get a large frying pan over a high heat. While it is getting hot, season the mini chicken fillets lightly with salt and black pepper. Drizzle some olive oil into the pan. Chuck in the chicken and fry for 5 mins, stirring occasionally, until browned.
Step 2.
Meanwhile, cut one lime in half and the other into four wedges. Set aside.
Step 3.
Satay sauce time. Put the peanut butter, soy sauce, creamed coconut and chilli flakes to taste into a bowl. Squeeze in the juice of the lime halves. Measure out 300ml of boiling water from the kettle and pour into the satay mix. Stir with a fork briefly to combine – don’t worry if there are a few lumps of coconut as they will cook out in the pan later.
Step 4.
Pour the satay sauce over the chicken in the pan and tip in the edamame beans and mangetout. Tip in the packets of rice, stir to break up the grains, then cook for a further 2 minutes to heat the rice through until steaming.
Step 5.
Pile the satay chicken rice into four bowls and then tear over the coriander. Scatter with extra chilli flakes and serve with the lime wedges and extra soy sauce, if you like.
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Notes (1)
J
Joanne R.
16 days ago
I made this for dinner tonight. You might want to reduce the chilli if you aren't keen on spicy food. Also, I think next time I would reduce the coconut to around 30g as it was quite a strong taste. Other than that it was really nice and we are having the rest for dinner tomorrow.
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