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Chicken satay meatballs with veggies and rice

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  • Egg free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 1 serve veg or fruit

Looking for a new weeknight meal that won’t break the budget? Try these tasty chicken satay meatballs.

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes, + 15 mins chilling time
Chicken satay meatballs with veggies and rice

Ingredients

  • 500g Coles RSPCA Approved Chicken Breast Mince
  • 1 lime, rind finely grated, juiced
  • 2/3 cup (50g) panko breadcrumbs
  • 43g pkt Maggi Satay Chicken Recipe Base
  • 400ml can coconut milk
  • 1/3 cup (80g) crunchy peanut butter
  • 1/4 cup (60ml) sweet chilli sauce
  • 1 tbs soy sauce
  • 300g pkt vegetable stir fry
  • 1/2 bunch coriander, leaves picked, stems and roots finely chopped
  • Steamed jasmine rice, to serve

Nutritional information

Per serve: Energy: 2322kJ/556 Cals (27%), Protein: 38g (76%), Fat: 30g (43%), Sat Fat: 15g (63%), Sodium: 995mg (50%), Carb: 32g (10%), Sugar: 17g (19%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a large baking tray with baking paper. Place the mince, lime rind, breadcrumbs and satay recipe base in a large bowl. Season. Use your hands to mix until well combined. Use wet hands to roll 1-tbs portions of the mince mixture into balls and place on the lined tray. Place in the fridge for 15 mins or until firm.

  2. Step 2

    Meanwhile, combine the coconut milk, peanut butter, sweet chilli sauce and soy sauce in a small saucepan over medium heat. Bring to a simmer. Cook, stirring, for 10 mins or until the sauce thickens slightly. Remove from heat and stir in the lime juice.

  3. Step 3

    Spray a wok or large frying pan with olive oil spray. Place over high heat. Add the meatballs and cook, turning occasionally, for 10 mins or until browned and cooked through. Transfer to a plate. Loosely cover with foil to keep warm.

  4. Step 4

    Add the vegetables and coriander stems and roots to the wok or pan and cook, tossing, for 2-3 mins or until the vegetables are tender.

  5. Step 5

    Divide rice among serving bowls. Top with the vegetable mixture and meatballs. Drizzle with peanut sauce and sprinkle with coriander leaves

Recipe tip

COOK. STORE. SAVE.
Use it up: 
We’ve used panko breadcrumbs in this recipe, but you can use any variety if you already have some in the pantry.

Chicken satay meatballs with veggies and rice

Chicken satay meatballs with veggies and rice
  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes, + 15 mins chilling time
Ingredients
  • 500g Coles RSPCA Approved Chicken Breast Mince
  • 1 lime, rind finely grated, juiced
  • 2/3 cup (50g) panko breadcrumbs
  • 43g pkt Maggi Satay Chicken Recipe Base
  • 400ml can coconut milk
  • 1/3 cup (80g) crunchy peanut butter
  • 1/4 cup (60ml) sweet chilli sauce
  • 1 tbs soy sauce
  • 300g pkt vegetable stir fry
  • 1/2 bunch coriander, leaves picked, stems and roots finely chopped
  • Steamed jasmine rice, to serve
    Description

    Looking for a new weeknight meal that won’t break the budget? Try these tasty chicken satay meatballs.

    Method
    1. Step 1

      Line a large baking tray with baking paper. Place the mince, lime rind, breadcrumbs and satay recipe base in a large bowl. Season. Use your hands to mix until well combined. Use wet hands to roll 1-tbs portions of the mince mixture into balls and place on the lined tray. Place in the fridge for 15 mins or until firm.

    2. Step 2

      Meanwhile, combine the coconut milk, peanut butter, sweet chilli sauce and soy sauce in a small saucepan over medium heat. Bring to a simmer. Cook, stirring, for 10 mins or until the sauce thickens slightly. Remove from heat and stir in the lime juice.

    3. Step 3

      Spray a wok or large frying pan with olive oil spray. Place over high heat. Add the meatballs and cook, turning occasionally, for 10 mins or until browned and cooked through. Transfer to a plate. Loosely cover with foil to keep warm.

    4. Step 4

      Add the vegetables and coriander stems and roots to the wok or pan and cook, tossing, for 2-3 mins or until the vegetables are tender.

    5. Step 5

      Divide rice among serving bowls. Top with the vegetable mixture and meatballs. Drizzle with peanut sauce and sprinkle with coriander leaves