Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Air-fryer chicken satay bowls recipe

Air-fryer chicken satay bowls recipe

1 rating

Created by The Tesco Real Food team

Juicy chicken breasts are marinaded in a store cupboard-friendly satay sauce and cooked in the air-fryer until golden. Served alongside a crunchy slaw and hearty brown rice, a deliciously healthy dinner. See method

  • Serves 4
  • Takes 35 mins plus marinating
  • 529 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 2 tbsp smooth peanut butter
  • 200ml light coconut milk
  • 1 tbsp soy sauce
  • ½ tbsp medium curry powder
  • 1 tbsp clear honey
  • knob of fresh ginger, peeled and finely grated
  • 2 garlic cloves, finely grated
  • ½ tsp dried chilli flakes
  • 4 chicken breasts
  • 2 red peppers, deseeded and thinly sliced
  • 2 carrots, peeled and julienned
  • ¼ red cabbage (about 200g), thinly sliced
  • 15g fresh coriander, roughly chopped
  • 2 limes, 1 zested and juiced, and 1 cut into quarters, to serve
  • 2 x 250g packs microwave wholegrain rice, to serve
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2225kj
    529kcal     26%

  • Fat

    11g 16%

  • Saturates

    4g 20%

  • Sugars

    14g 16%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 54.4g Protein 47.9g Fibre 9.1g

Method

  1. Add the peanut butter, coconut milk, soy sauce, curry powder, honey, ginger, garlic and dried chilli flakes to a large mixing bowl. Whisk to combine. 
  2. Cut a few slashes in the chicken breasts and place in the bowl. Turn to coat in the marinade and set aside to marinate for at least 30 mins or overnight. 
  3. Cook the chicken in an air-fryer at 200°C for 16-18 mins until golden. Whilst the chicken is cooking, heat the remaining marinade in a saucepan and bring to a gentle simmer. 
  4. Add the pepper, carrot, cabbage and coriander to a large bowl, along with the lime zest and juice. Season with a pinch of salt, then toss to combine. 
  5. To serve, heat the rice to pack instructions and divide among bowls. Top with the satay chicken (you can slice it first if you prefer), and some slaw on the side. Drizzle over extra sauce, if you like, and serve with the lime wedges.

See more Easy ways to eat better

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.