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Chicken with Satay Sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

Energy (kcal)

766kcal

Energy (kJ)

3203kJ

Protein (g)

41.4g

Carbohydrate incl. fibre (g)

59.2g

Carbohydrate excl. fibre (g)

56.0g

Sugar (g)

4.1g

Fibre (g)

3.2g

Fat (g)

41.6g

Saturated fat (g)

23.3g

Unsaturated fat (g)

13.7g

Monounsaturated fat (g)

7.9g

Polyunsaturated fat (g)

5.9g

Trans fat (g)

0.0g

Cholesterol (mg)

91mg

Sodium (mg)

917mg

Salt (g)

2.29g

Vitamin A (IU)

970IU

Vitamin C (mg)

34.4mg

Calcium (mg)

56mg

Iron (mg)

6.65mg

Potassium (mg)

538mg

Total

3062kcal

12812kJ

165.7g

236.7g

224.1g

16.5g

12.6g

166.6g

93.1g

54.9g

31.4g

23.5g

0.1g

365mg

3669mg

9.17g

3878IU

137.8mg

224mg

26.58mg

2154mg


  • 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.