Lunch/Dinner Satay Chicken & Smashed Cucumber Salad

Serves : 4-6

Cooking Time: Ready in 45 Minutes

Satay Chicken

Ingredients

  • 300g easy cook long grain rice
  • 2 red onions, sliced
  • 2 peppers, cut into chunks
  • 2 x 250g Jack’s diced chicken breast  OR 500g chicken breast, chopped
  • 1 can reduced fat coconut milk
  • 100g smooth peanut butter
  • 1 x 170g jar Thai red or green curry paste
  • 1 cucumber
  • 2 tbsp sweet chilli sauce
  • 1 tbsp vinegar
  • 1 tbsp sesame seeds

Method

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Tip the rice, onions, peppers and chicken into a large ovenproof dish and toss together.
  3. Pour the coconut milk into a bowl.
  4. Refill the can with water and add to the bowl. Can of water
  5. Add the peanut butter and Thai curry paste and whisk everything until smooth.
  6. Pour over the rice, stir together and cover with foil.
  7. Place in the oven for 45 minutes until the rice is tender and chicken cooked through.
  8. Meanwhile, bash the cucumber with a rolling pin until smashed into large pieces.
  9. Tip into a bowl with the sweet chilli sauce, vinegar and sesame seeds and stir together.
  10. Serve the chicken satay with the cucumber salad alongside.