200°C · 15-25 minAllergens
SojaChicken Skewers with Sticky Rice
Mildly marinated pieces of roasted chicken (better living 2 stars) on a skewer, served with a light and non-spicy peanut sauce, sticky rice, and crunchy green beans: no cutlery needed, they'll say at my home :-).
Chicken Skewers with Sticky Rice
Chicken thigh fillet (better living 2 stars), green beans, lime juice, fresh lemongrass (sereh) and ginger, lime leaf, peanut butter, sticky rice, gluten-free ketjap manis, Thai red curry paste, coconut milk, santen (coconut cream), palm sugar.
Allergens: pinda, soja.
Microwave
Remove the satay sauce from the dish. Heat the sticky rice, chicken skewers, and green beans loosely covered for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Heat the satay sauce uncovered for 30 seconds to 1 minute.
Oven — 200°C, 15-25 minMarleen's choice
Remove the satay sauce from the dish. Heat the sticky rice, chicken skewers, and green beans covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Heat the satay sauce uncovered for 30 seconds to 1 minute in the microwave or in a pan on the stove until warm. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 275 g