Name: Satay Chicken & Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Asian
Ingredients: 800g chicken breast, cut into large pieces; 1 Tbsp neutral oil; 1 tsp garlic powder; 1 tsp ground coriander; 1 tsp ground cumin; Salt and ground white pepper; 125g natural peanut butter; 1.5 Tbsp soy sauce; 1.5 Tbsp fish sauce; 1.5 Tbsp honey or brown sugar; 1.5 tsp rice vinegar or lime juice; 1.5 tsp curry powder; 300ml chicken stock; 300g jasmine rice; 550ml cold water; 60g roasted peanuts, roughly chopped; 3 spring onions, finely sliced

Satay Chicken & Rice

PREP

20 mins

COOK

30 mins

SERVES

DIFFICULTY

Easy

↓ Jump to Recipe

Chef Jack Ovens

Qualified Chef · 1.6M Subscribers

Updated May 2026

Five meals, 50g of protein per serve, and a satay sauce that’s rich, nutty and deep enough to make plain rice taste like something worth eating. This is meal prep done properly — fragrant jasmine rice, seared chicken and a glossy peanut sauce that gets better the next day.

The chicken gets seasoned with cumin, coriander and garlic powder before hitting a hot pan — you want real colour on it, not just cooked through. The pak choi gets charred in the same pan so it stays vibrant with a bit of bite, and the toasted peanuts on top add crunch that holds up even after a few days in the fridge.

The satay sauce comes together in the pan after the chicken — peanut butter, soy, fish sauce, honey and curry powder all whisked into the fond until smooth and glossy. It coats everything and ties the whole dish together. Simple to make, genuinely hard to stop eating.

Satay Chicken & Rice

CHICKEN · MEAL PREP · EASY

⏰

Prep Time

20 mins

🔥

Cook Time

30 mins

⏱️

Total Time

50 mins

🍽️

Servings

📊

Difficulty

Easy

Ingredients

Servings

Chicken

800g (1.7lb) Chicken Breast, Cut Into Large Pieces

1 Tbsp (15ml) Neutral Oil

1 tsp (3g) Garlic Powder

1 tsp (2g) Ground Coriander

1 tsp (2g) Ground Cumin

Salt & Ground White Pepper

Satay Sauce

125g (4.4oz) Natural Peanut Butter

1½ Tbsp (22ml) Soy Sauce

1½ Tbsp (22ml) Fish Sauce

1½ Tbsp (22ml) Honey or Brown Sugar

1½ tsp (7ml) Rice Vinegar or Lime Juice

1½ tsp (7g) Curry Powder

300ml (1¼ cups) Chicken Stock

Rice

300g (1½ cups) Jasmine Rice

550ml Cold Water

Salt

To Finish

60g (2oz) Roasted Peanuts, Roughly Chopped

3 Spring Onions, Finely Sliced

Method

Rinse the jasmine rice under cold water until the water runs clear. Add the rice to a saucepan with the water and salt, bring to a boil, then cover with a lid, reduce to low and cook for 12 minutes. Remove from the heat and rest covered for 4–5 minutes before fluffing with a fork.

Toast the peanuts in a dry pan until lightly golden and fragrant, then remove and allow to cool.

Season the chicken with salt, garlic powder, ground coriander, ground cumin and white pepper, then set aside.

Heat a large pan over medium-high heat with neutral oil. Pan-fry the pak choi until lightly charred, add the garlic briefly, season lightly with salt, then remove from the pan.

In the same pan, sear the chicken in batches until deeply golden and cooked through, then remove from the pan.

Lower the heat, add the chicken stock and scrape up the fond. Whisk in the peanut butter, soy sauce, fish sauce, honey, rice vinegar and curry powder until smooth and glossy, then return the chicken to coat.

Serve the satay chicken over rice with pak choi, toasted peanuts and spring onion.

Storage & Reheating

Store in the fridge for up to 4 days.

Microwave until hot and melted through.

669

Calories

50g

Protein

24g

Fat

64g

Carbs

Fibre

890mg

Sodium

Satay Chicken & Rice

Satay Chicken & Rice

You Might Also Love