Super Satay Chicken Strips & Nutty Sauce

• Meanwhile, thinly slice carrot and cucumber 
into sticks.
• Cut tomato into thin wedges.
• Finely chop garlic.
• In a medium bowl, combine chicken breast 
strips, satay seasoning and a drizzle of olive 
oil. Toss chicken to coat

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. 
• Cook chicken until browned and cooked 
through, turning occasionally, 6-8 minutes. 
Transfer to a plate.

TIP: Chicken is cooked through when it’s no longer 
pink inside. 

• Wipe out frying pan and return to medium heat 
with a drizzle of olive oil. Cook garlic and ginger 
paste until fragrant, 1 minute.
• Add peanut butter, the water (for the sauce) 
and brown sugar, whisking, until smooth,  
1-2 minutes.
• Remove pan from heat, then stir through  
soy sauce mix and sesame dressing.

TIP: If the sauce is too thick, add another splash of 
water and stir through.

• To the pan with rice, stir in the mayonnaise, 
crushed peanuts and salt until coated.
• Lay a piece of cling wrap on a clean surface  
and place a heaped spoonful of rice mixture in 
the centre.
• Gather the cling wrap up around the rice 
and twist tightly at the top to create balls  
(3-4 per person).

Little cooks: Let’s get rolling! Help shape the rice 
balls.