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Chicken with Satay Sauce

This rich, creamy sauce perfectly complements chicken. Of course, always check in advance that your guests aren’t allergic to nuts before preparing this one.

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  • 240 g basmati rice
  • 1 Knorr Chicken Stock Cube
  • 1 tablespoon vegetable oil
  • 500 g chicken breast fillet sliced
  • 1 red pepper sliced
  • 100 g smooth peanut butter
  • 400 g coconut milk
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 3 spring onions sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

38.6g

Energy (kJ)

3548kJ

Energy (kcal)

848kcal

Carbohydrate incl. fibre (g)

59.2g

Carbohydrate excl. fibre (g)

56.0g

Sugar (g)

4.1g

Fibre (g)

3.2g

Fat (g)

52.2g

Saturated fat (g)

26.5g

Unsaturated fat (g)

22.5g

Monounsaturated fat (g)

13.5g

Polyunsaturated fat (g)

8.8g

Trans fat (g)

0.0g

Cholesterol (mg)

84mg

Sodium (mg)

942mg

Salt (g)

2.35g

Vitamin A (IU)

1093IU

Vitamin C (mg)

34.4mg

Calcium (mg)

70mg

Iron (mg)

7.63mg

Potassium (mg)

793mg

Total

154.6g

14191kJ

3392kcal

236.7g

224.1g

16.5g

12.6g

208.8g

105.9g

89.9g

54.0g

35.2g

0.1g

335mg

3769mg

9.42g

4373IU

137.8mg

279mg

30.53mg

3174mg

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  • 1 Cook the rice, following the pack instructions.
  • 2 In a separate bowl mix the Knorr Chicken Stock Cube with the oil to make a paste.
  • 3 Add the sliced chicken and mix so it is evenly coated.
  • 4 Heat a wok and add the seasoned chicken and fry until it is all brown. Add the pepper and fry for 1 minute.
  • 5 Add the peanut butter and stir until it melts.
  • 6 Add the coconut milk, chilli flakes, rice vinegar and the soy sauce. Stir these in and simmer until the chicken is cooked.
  • 7 Serve the rice, and then serve the chicken over the rice and sprinkle with the spring onion.
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