Chicken Satay Skewers


with Sriracha and Peanut Sauce

By Hello Fresh

Cooking Time: 35 min.

Servings: 2

Nutrition: 632 cal, Fat: 16 g, Sat. Fat: 4.5 g, Protein: 50 g, Carbs: 74 g, Sugar: 8 g, Sodium: 507 mg, Fiber: 5 g


  • Wooden Skewers- 4
  • Garlic- 1 Clove
  • Lime- 1
  • Jasmine Rice- ¾ Cup
  • Chicken Tenders- 12 oz.
  • Coconut Milk- ¼ Cup
  • Soy Sauce- 2 tsp.
  • Justin’s Peanut Butter- 2 TBSP
  • Sesame Oil- 1 ½ tsp
  • Snow Peas- 8 oz.
  • Sriracha- 1 tsp


  1. Preheat and prep. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Put skewers in a large bowl and cover with water to soak. In a small pot, bring 1½ cups water and a pinch of salt to a boil. Mince or grate garlic. Halve lime.
  2. Cook rice. Add rice to boiling water, cover, and reduce to a simmer until tender, 15-20 minutes.
  3. Make satay skewers. Toss chicken in a large bowl with TBSP coconut milk (we sent more), a big squeeze of lime juice, 1½ tsp soy sauce, half the garlic, and ½ tsp sugar. Season with salt and pepper. Thread chicken onto skewers. Place on a lightly oiled baking sheet. Broil until cooked through, about 15 minutes.
  4. Make peanut sauce. In a medium bowl, stir together peanut butter, 1½ tsp sesame oil, ½ tsp soy sauce, 1 TBSP coconut milk, 2 TBSP water, ½ tsp sugar, and as much remaining garlic as you like (add a pinch and go up from there). Taste and adjust flavor with a squeeze of lime or a pinch of salt, if desired.
  5. Cook snow peas. With 5 minutes left to go on chicken, spread snow peas on top of baking sheet (you may need a second sheet) and drizzle with oil. Season with salt and pepper. Return to oven and bake until snow peas are tender and lightly crisped, 3-5 minutes.
  6. Plate. Serve satay skewers on a bed of rice with snow peas. Drizzle with peanut sauce and sriracha.