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Chicken Satay Skewers with Thai-style Salad and Fried Rice

By M&S Food
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

22 total
  • 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

9 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Cook the green beans in a large pan of boiling water for 4 mins, then drain and cool.

  5. 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.

  6. 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.

  7. 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.

  8. Step 8

    Cook the rice to packet instructions.

  9. Step 9

    Divide the skewers, salad and rice between plates then sprinkle with crispy onions. Serve with plenty of sauce on the side.