Thai-Style Grilled Chicken Satay Bowls
with Spicy Peanut Sauce, Cucumber Salad & Cilantro
Now with more chicken and rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
These bowls are inspired by satay, the Southeast Asian street food dish of skewered grilled meat—in this case, chicken—often served with a savory, subtly spicy peanut sauce. After grilling, you’ll plate the charred-to-perfection chicken over a bed of rice (perfect for soaking up any extra sauce!) along with a refreshing cucumber-tomato salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Mini Cucumber
2 ounce
Sweet Thai Chili Sauce
8 unit
Wooden Skewers
12 ounce
Chicken Cutlets
½ ounce
Peanuts
(Contains: Peanuts)
4 ounce
Grape Tomatoes
5 teaspoon
Rice Wine Vinegar
¼ ounce
Cilantro
1 teaspoon
Sriracha
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
¾ cup
Jasmine Rice
1 unit
Shallot
1 unit
Lime
2 unit
Peanut Butter
(Contains: Peanuts)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, preheat a well-oiled grill to medium-high heat. (If using a grill pan, you’ll heat it in Step 5.) Wash and dry produce. • Halve, peel, and thinly slice shallot. Slice cucumbers into 1⁄4-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts. Roughly chop cilantro. • Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).
• In a medium microwave-safe bowl, combine vinegar and 3⁄4 tsp sugar(1 1⁄2 tsp for 4 servings). Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. • Add shallot, cucumbers, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
• In a small bowl, stir together peanut butter(be sure to massage peanut butter packages), chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar, and juice from half the lime (6 TBSP water, 2 TBSP soy sauce, and 4 tsp sugar for 4 servings). Taste and season with salt if desired. • Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).
• Pat chicken dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. (If using a grill pan, preheat over medium-high heat now.) • Brush reserved peanut sauce onto chicken. • Add chicken skewers to hot grill (or grill pan) and grill until cooked through, 2-4 minutes per side (you may need to work in batches). TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it’s nicely charred.
• Fluff rice with a fork. • Divide rice and cucumber salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
