Chicken Saté with Peanut Sauce & Green Beans
over rice with beansprouts, shallot & gingerCalories
:
686 kcalProtein
:
35.9g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
High Protein
Allergens:
- Soja
- Pinda's
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
100 g
Marinated diced chicken
½ piece
Shallot
150 g
Green beans
25 g
Beansprouts
1 teaspoon
Fresh ginger
40 g
Peanut sauce
(Contains: Soja, Pinda's)
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] ketjap manis
40 milliliters
Water for the sauce
½ teaspoon
White wine vinegar
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2869 kJ
Calories686 kcal
Fat21.4 g
Saturated Fat3.7 g
Carbohydrate83.6 g
Sugar15.3 g
Dietary Fiber7.7 g
Protein35.9 g
Salt2.1 g
Potassium453.9 mg
Calcium127.6 mg
Iron1.7 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, or until done.
- Drain and return to the pot, then season with salt and pepper.
- Discard the tips of the green beans and transfer to a deep frying pan.
- Submerge with a shallow layer of water and add a pinch of salt. Cover with the lid and cook gently for 6 - 8 minutes.
2
- Meanwhile, slice the shallot into half-rings.
- Peel the ginger and then mince it or use a microplane as preferred.
- Drain the green beans and return to the pan, then drizzle with sunflower oil. Add the beansprouts and the ginger, then fry for 1 - 2 minutes over high heat.
- Add some sambal as preferred, then season to taste with salt and pepper.
3
- Thread the chicken onto skewers (see Tip).
- Heat a drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the skewers for 4 minutes, covered.
- Remove the lid, then add the shallot and fry for 3 more minutes, or until the chicken is done. Season with salt and pepper.
Tip: if preferred, you can also just fry the chicken directly.
4
- Remove the skewers from the pan, then deglaze the shallot with the white wine vinegar.
- Add the peanut sauce, the water for the sauce and half of the ketjap. Mix well and cook for 1 more minute.
- Serve the rice, the skewers and the green beans on plates.
- Top with the peanut sauce and drizzle with the rest of the ketjap.
