All Recipes

Chicken Satay Rice Bowls with Baked Crispy Kale

Freezable
4
£1.76 Per Portion
25M

Ingredients

  • 410g chicken breast (£1.99)
  • 4 tbsp crunchy peanut butter (£1.09)
  • 50g spring onions (£0.60)
  • 2 limes (£0.97)
  • 1 tin of coconut milk (£0.59)
  • 200g brown rice (£0.89)
  • 1 bag of kale (£0.50)
  • 1.5 tbsp soy sauce (£0.45)

Cupboard Essentials

  • 2 tbsp coconut/ olive oil
  • 1.5 tbsp of curry powder
  • 400ml vegetable stock

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Learn More

Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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  • Access all your favourite recipes & step by step videos in your personal dashboard
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Method

Preheat oven to 200°C

1. Start by adding the rice to a medium saucepan with a 2:1 ratio of water to rice. Set your timer according to the packet time. Mine was 18M.

2. Next, rinse the spring onions. Chop them in half, dividing the greener half and the lighter half of the onion. Also prep the chicken by slicing it into thin pieces.

3. Slice the greener half on a bias (diagonally), setting aside to use as a garnish and slice the white half regularly to add to the sauce.

4. In a large saucepan, add the lighter sliced onion & chicken along with a tbsp of olive oil. Gently fry for around 4 minutes.

5. After 4 mins, add the curry powder and fry for a further minute.

6. Add the peanut butter, soy sauce, a pinch of salt and the juice of a whole lime to the saucepan. This will be a very thick mix so add a splash of coconut milk to combine on a low heat.

7. Slowly pour the coconut milk in as you stir to form the satay sauce. Once combined, add 400ml of vegetable stock.

8. Reduce to a low simmer, timer set to 15M. During this time, wash the kale and add to a large baking tray with a tbsp of olive oil. Use your hands to make sure all the kale bits get an even coating of oil. Pop in the oven for 10M to get nice & crispy.

9. Everything should be ready at this stage so you can serve the saucy chicken satay with a portion of rice & crispy baked kale. Garnish with the reserved onion and optional chilli flakes if you like it hotttt.

Step By Step

1

Start by adding the rice to a medium saucepan with a 2:1 ratio of water to rice. Set your timer according to the packet time. Mine was 18M.

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