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Chicken Satay Skewers With Cucumber Pickle

Chicken Satay Skewers With Cucumber Pickle

Rating
4.5rating out of 5

(10091 reviews from our customers)

Prep Time

35 min

Cuisine

Thai

For this Southeast Asian-inspired dish, you'll marinate chicken in a mild curry marinade then grill on high to get an authentic char. Serve with a zingy cucumber pickle and a nutty satay dipping sauce.

Prep Time

35 min

Cuisine

Thai

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
brown-rice
130g brown rice
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Spring-onion
1 spring onion
cucumber
1/2 cucumber
wooden-skewer-(2)
4 skewers
chilli flakes 3.18
1/2 tsp dried chilli flakes
mild-curry-powder
1 tbsp curry powder
rice-vinegar
1 rice vinegar sachet (30ml)
26g creamy peanut butter
1 smooth peanut butter pot (26g) †
FLECKED coconut cream 50g
50g solid coconut cream
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 130g brown rice
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 1/2 cucumber
  • skewers
  • 1/2 tsp dried chilli flakes
  • 1 tbsp curry powder
  • 1 rice vinegar sachet (30ml)
  • 1 smooth peanut butter pot (26g)<span class="strong">†</span>
  • 50g solid coconut cream
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 705 kJ
168 kcal
2762 kJ
658 kcal
Fat
of which saturates
7.2 g
4.4 g
28.1 g
17.4 g
Carbohydrate
of which sugars
14.5 g
1.6 g
56.9 g
6.2 g
Fibre 2.2 g 8.5 g
Protein 10.2 g 39.9 g
Salt 0.33 g 1.29 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g brown rice
brown basmati rice (100%)
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
1/2 cucumber
cucumber
skewers
none
1/2 tsp dried chilli flakes
dried chilli flakes
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 rice vinegar sachet (30ml)
rice vinegar, salt
1 smooth peanut butter pot (26g)
peanut, sea salt
50g solid coconut cream
coconut 100%
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • Allergens highlighted by † (gluten, soya, peanut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1  Chicken Satay With Cucumber Pickle

Boil half a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Slice the chicken breasts lengthways into 4 [8] strips

Remove the coconut cream from the sachet[s], chop it roughly and combine with 200ml [400ml] boiled water – this is your coconut stock

2  Chicken Satay With Cucumber Pickle

Combine the curry powder and 2 tbsp [4 tbsp] of the coconut stock with a pinch of salt in a large mixing bowl (save the rest of the coconut stock for later!)

Add the chicken strips, mix well and set aside

3  Chicken Satay With Cucumber Pickle

Add the smooth peanut butter, soy saucechilli flakes (can't handle the heat? Go easy!), remaining coconut stock and 1 tsp [2 tsp] sugar to a pot over a medium-low heat

Cook for approx. 15-20 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce

4  Chicken Satay With Cucumber Pickle

Meanwhile, rinse the brown rice, add it to a separate pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

5  Chicken Satay With Cucumber Pickle

While the rice is cooking, cut the cucumber in half lengthways then scrape out and discard the seeds using a teaspoon

Slice the cucumber halves finely

Trim, then slice the spring onion[s] finely

6  Chicken Satay With Cucumber Pickle

Add the sliced cucumber and spring onion to a mixing bowl

Add a large pinch of salt and the rice vinegar

Mix well and set aside to marinate – this is your cucumber pickle

7  Chicken Satay With Cucumber Pickle

Thread 1 chicken strip onto each skewer

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, cook the chicken for 4-5 min on each side, turning once, or until cooked through (no pink meat!) and slightly charred – these are your chicken skewers

8

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Serve the chicken skewers over the cooked brown rice with the cucumber pickle to the side and the satay sauce drizzled over

Enjoy!

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