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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**
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.
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.
