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Satay-Inspired Chicken Thigh Bowls
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Satay-Inspired Chicken Thigh Bowls

Satay-Inspired Chicken Thigh Bowls

with Peanuts and Sweet Chili Sauce

Sweet, spicy, crunchy and speedy! Skip the skewers for this satay-inspired chicken bowl. Marinate tender chicken with flavourful curry paste and Thai Seasoning while you prepare the rest of the meal. A quick sizzle under the broiler brings smoky grilled flavour you'll crave!

Tags:
Spicy
Quick
Allergens:
Soy
Sulphites
Wheat
Sesame
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

¾ cup

Basmati Rice

2 tbsp

Sweet Chili Sauce

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Mild Curry Paste

170 g

Green Beans

1 unit

Lime

1 tbsp

Thai Seasoning

(Contains Sesame)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

0.31 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber5 g
Protein40 g
Cholesterol130 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Paper Towel
Medium Bowl
Measuring Cups
Measuring Spoons
Zester
Small Bowl
Baking Sheet
Aluminum Foil
Large Non-Stick Pan

Instructions

Prep and marinate chicken
1

Before starting, preheat broiler to high. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. While water comes to a boil, pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken, mild curry paste, Thai Seasoning and 1/8 tsp salt (dbl for 4 ppl) to a medium bowl, then toss to coat.

Cook rice
2

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
3

While rice cooks, trim, then halve green beans. Zest half the lime (whole lime for 4 ppl), then cut into wedges. Add sweet chili sauce and soy sauce to a small bowl, then stir to combine.

Broil chicken
4

Add marinated chicken to a foil-lined baking sheet and arrange in a single layer. Broil in the top of the oven until charred in spots and cooked through, 7-9 min.**

Cook green beans
5

While chicken cooks, heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min.

Finish and serve
6

Fluff rice with a fork, then stir in lime zest. Divide rice between bowls. Top with chicken, any sauce from the baking sheet and green beans. Drizzle sweet chili-soy sauce over top, then sprinkle with peanuts. Squeeze over a lime wedge, if desired.

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