indonesian chicken satay

Fresh chicken breast in a rich, handmade satay sauce with toasted peanuts, coconut milk, chilli and lemongrass.

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

  • Ingredients

    • Fresh chicken breast (34%)
    • Water
    • Coconut cream (12%)
    • Peanut butter (11%)
    • Fresh bok choi
    • Fresh onion
    • Fresh red pepper
    • Fresh milk
    • Lemon juice
    • Fresh coriander (1%)
    • Sunflower oil
    • Toasted peanuts
    • Sugar
    • Soy sauce
    • Fresh garlic purée
    • Sesame oil
    • Salt
    • Ground coriander
    • Dried chillies (0.1%)
    • Ground ginger
    • Cornflour
    • Tamarind
    • Fresh ginger purée
    • Dried galangal
    • Lemon grass
    • Black pepper
    • Cumin
    • Chilli powder
    • Turmeric

    Peanut butter is made from: peanuts, sustainable palm oil, salt.
    Soy sauce is made from: water, soya beans, roasted wheat, salt, alcohol.
    Coconut cream is made from: coconut, water.

    Allergy information

    This recipe contains gluten, peanuts, soya and sesame. We made it in a busy working kitchen so it may also contain traces of other nuts. WARNING: Although we do our very best to take out all the bones, some may remain.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy771 kJ/185kcal2312 kJ/555kcal
    Protein14.2g42.7g
    Carbohydrate4.9g14.7g
    (of which sugars)3.2g9.6g
    Fat12.2g36.5g
    (of which saturates)4.4g13.1g
    Fibre1.5g4.6g
    Salt0.5g1.7g
    (of which sodium)0.25g0.74g

    *Typical values as sold.

  • How to cook

    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. These instructions are just a guide; cookers are as quirky as the rest of us.

    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.