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Chicken satay with coconut rice

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  • Egg free
  • Gluten free
  • Nut free
  • Sesame free
  • Wheat free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Easy-to-make and full of flavour, this chicken satay is a must on your midweek menu.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Two bowls of chicken satay with a bowl of coconut rice


  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, coarsely chopped
  • 485g jar Coles Satay Simmer Sauce
  • 2 x 150g pkts broccoli and cauliflower florets
  • 2 x 250g pkts Uncle Ben’s Coconut Rice
  • 2 spring onions, thinly sliced

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.


  1. Step 1

    Spray a large saucepan with olive oil spray and place over medium heat. Cook the chicken, in 2 batches, turning, for 4 mins or until golden brown. Transfer to a plate.
  2. Step 2

    Add the satay sauce and 2 tbs water to the pan. Stir to combine. Stir in the chicken. Reduce heat to low and cook, stirring occasionally, for 10 mins or until the chicken is cooked through.
  3. Step 3

    Add the broccoli and cauliflower to the pan and cook for a further 3 mins or until the vegetables are just tender.
  4. Step 4

    Meanwhile, heat the rice following packet directions.
  5. Step 5

    Divide the rice among serving bowls. Top with chicken mixture and sprinkle with spring onion.

Nutrition Information


Energy: 3249kJ/777 Cals (37%) 

Protein:  35g (70%)

Fat: 39g (56%) 

Sat fat:  13g (54%) 

Carb: 69g (22%) 

Sugar: 22g (24%) 

Fibre: 7g (23%) 

Sodium: 574mg (29%)