Chicken Satay Skewers with Thai-style Salad and Fried Rice
By M&S Food
Published on 25 August 2025
Chef Michael Caines whips up take-away favourite, Chicken Satay Skewers, by marinating juicy chicken fillets in a fragrant spice mix before grilling until lightly charred. Made for M&S’s Cooking with the Stars, he’s served these with creamy peanut sauce, egg fried rice and a zingy Thai-style salad. This is a fresh feel-good dinner.
Time and servings
1 hrTotal time
2Servings
30 minsPrep time
30 minsCooking time
Ingredients
- ½ red onion, roughly chopped
- 1 tsp garlic paste
- 2 lemongrass stalks, finely chopped
- 4 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp ground turmeric
- 10g dark brown sugar, plus 2 tbsp
- 1 tsp ground cumin
- 570g pack M&S Oakham Gold Chicken Breast Fillets, halved lengthways and sliced into 12 even strips
- 3 tbsp M&S Crunchy Peanut Butter
- 1 tbsp tamarind paste
- ½ lime, juice only
- 50g green beans
- 1 tbsp oil
- 2 large garlic cloves, thinly sliced
- 4 tbsp M&S Nuoc Cham Dressing
- 15g mint, picked and chopped
- 1 tbsp toasted peanuts
- 1 red chilli, finely diced
- 100g bean sprouts
- 2 tbsp crispy onions
- 300g pack M&S Egg Fried Rice
Method
Step 1
Add the onion, garlic paste, lemongrass, 3 tbsp light soy sauce, 1 tbsp toasted sesame oil, turmeric, 10g sugar and cumin to a blender then whizz until smooth.Step 2
Put the chicken strips into a mixing bowl, pour over the marinade then toss to coat. Cover and chill for at least 30 mins, or up to a day. If using wooden skewers, soak in water.Step 3
Meanwhile, make the peanut sauce. Add the peanut butter, remaining 1 tbsp light soy sauce, dark soy sauce, remaining 2 tbsp sugar, tamarind and lime juice to a bowl. Mix until smooth, adding a splash of water as you go until you have a drizzleable sauce. Set aside.Step 4
Cook the green beans in a large pan of boiling water for 4 mins, then drain and cool.Step 5
Return the pan to a medium heat. Add a splash of oil and fry the sliced garlic until just golden. Remove with a slotted spoon to a plate lined with kitchen paper.Step 6
Add the nuoc cham, mint, peanuts, chilli and remaining 1 tbsp sesame oil to a large mixing bowl. Toss through the green beans, bean sprouts, season to taste the sprinkle with the garlic chips.Step 7
Line a baking tray with foil and heat the grill to high. Thread the chicken strips onto skewers and set on the tray. Grill for 5 mins on each side, until cooked through and charred.Step 8
Cook the rice to packet instructions.Step 9
Divide the skewers, salad and rice between plates then sprinkle with crispy onions. Serve with plenty of sauce on the side.