Chicken

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  • Easy
  • Family Friendly

Baked Satay Chicken with Eggy Rice and Pickled Cucumber

Expect requests for seconds when you serve this oven-baked satay chicken fragrant with lemongrass and turmeric alongside egg-flecked rice and a quick cucumber pickle.

30 Minutes

Recipe

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01

Pickle Cucumber

Preheat oven to 200°C. Line a baking tray with baking paper. Cut cucumber into wedges and place in a bowl. Peel and finely grate ginger into bowl. Add rice wine vinegar, a pinch each of salt and sugar, and toss to combine. Set aside to pickle.

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02

Cook Rice

Whisk egg with ½ the sesame oil. Chop top off lemongrass, reserving root. Place rice, lemongrass tops and 310ml (1¼ cups) cold water in a saucepan over high heat. Bring to the boil. Add egg, cover and cook for 15-20 minutes or until rice is cooked through. Discard lemongrass tops.

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03

Marinate and Bake Chicken

Grate lemongrass root. Place chicken in a bowl with grated lemongrass, turmeric, garlic powder and remaining sesame oil and mix to coat. Place on prepared baking tray and bake for 15 minutes or until chicken is just cooked through.

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04

Add Satay

Remove chicken from oven and spoon over satay sauce.

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05

Add Broccolini

Halve broccolini and add to tray around chicken. Return to oven and bake for 5 minutes or until chicken is cooked through and lightly golden and sauce has thickened.

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06

Plate Up

Divide eggy rice, broccolini and chicken between bowls. Spoon over satay sauce from tray and top with pickled cucumber and chilli flakes to serve.

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Baked Satay Chicken with Eggy Rice and Pickled Cucumber

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami