Indonesian chicken satay

Fresh chicken breast in a rich, satay sauce with coconut milk, fresh coriander, toasted peanuts and chilli. Perfect!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken breast, water, coconut milk (coconut, water), peanut butter, fresh bok choi, fresh onion, fresh red pepper, semi-skimmed milk, lemon juice, fresh coriander, soy sauce (water, soya beans, wheat, salt, alcohol), sunflower oil, toasted peanuts, sugar, garlic purée, sesame oil, salt, ground coriander, dried chillies, ground ginger, cornflour, tamarind, ginger purée, dried galangal, lemongrass, black pepper, ground cumin, chilli powder, turmeric.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain other nuts.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy771kJ/185kcal2312kJ/555kcal
    Fat12.2g36.5g
    (of which saturates)4.4g13.1g
    Carbohydrate4.9g14.7g
    (of which sugars)3.2g9.6g
    Protein14.2g42.7g
    Salt0.5g1.7g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

    1. Heat a tablespoon of oil in a medium-sized frying pan.

    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.

    3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes, then serve. Make sure it’s piping hot throughout.

    Serve it with...

    Few dishes in Indonesia are served without a hefty helping of rice or noodles. If you fancy packing in a bit more veg, try it with some steamed or stir-fried oriental greens, such as the pak choi in our fab side dish recipe.

  • Pak choi with garlic and egg fried rice

    (Serves 2)

    150g easy-cook long grain rice
    2 tbsp oil
    5 spring onions, sliced
    1 red pepper
    2 medium eggs, lightly beaten
    3 pak choi, quartered
    1 garlic clove, sliced
    2 star anise
    50ml dark sweet soy sauce

    1. Cook the rice in boiling water according to the directions on the pack; drain.

    2. Heat 1 tbsp of oil in a small frying pan and cook the spring onions and red pepper for 2 to 3 minutes until soft. Add the beaten eggs and cook without stirring until almost set. Add the rice to the pan and stir-fry gently until hot.

    3. Heat the rest of the oil in a large saucepan and stir-fry the pak choi, garlic and star anise for 1 minute. Add the soy sauce and 50ml of water. Cover and simmer for 2 to 3 minutes until the pak choi is tender. Serve the pak choi and the fried rice with a freshly prepared Charlie Bigham's Indonesian Chicken Satay.


    Something to drink?

    Pairing Southeast Asian cuisine with wine can be tricky, but a crisp, dry pinot grigio or chablis would go down a treat with this. Or, do as the locals do and crack open a beer – preferably a ‘witbier’, like Hoegaarden or Celis.

  • Reviews

    Here's a taste of what people are saying about our Indonesian chicken satay.

    > Click here to tell us what you think


    "Decided to have quiet new year after hectic Xmas bought salmon en croute and stir fry chicken satay. Loved both dishes. The sauce did seep a little from the salmon en croute but did not spoil. Would definately buy again and would recommend to friends. Thanks"

    Lorraine Hemmings



    "Just wanted to drop you a note to say that your Indonesian Chicken Satay is possibly our favourite dish. My teenage daughter and I usually have this once a week. I stir-fry an extra red pepper in it and serve it with egg noodles. My daughter's comment: "Mum, this is so good I don't want it to end." I totally agree. Delicious! "

    Laura Makin

Pak choi with garlic and egg fried rice

(Serves 2)

150g easy-cook long grain rice
2 tbsp oil
5 spring onions, sliced
1 red pepper
2 medium eggs, lightly beaten
3 pak choi, quartered
1 garlic clove, sliced
2 star anise
50ml dark sweet soy sauce

1. Cook the rice in boiling water according to the directions on the pack; drain.

2. Heat 1 tbsp of oil in a small frying pan and cook the spring onions and red pepper for 2 to 3 minutes until soft. Add the beaten eggs and cook without stirring until almost set. Add the rice to the pan and stir-fry gently until hot.

3. Heat the rest of the oil in a large saucepan and stir-fry the pak choi, garlic and star anise for 1 minute. Add the soy sauce and 50ml of water. Cover and simmer for 2 to 3 minutes until the pak choi is tender. Serve the pak choi and the fried rice with a freshly prepared Charlie Bigham's Indonesian Chicken Satay.