Satay chicken is delicious and with coconut rice is moorish
This easy, delicious satay chicken can be cooked in the oven, on the barbecue or pan fried. The marinade makes the chicken tender and caramelises when cooked. The coconut rice is fluffy and moorish. This is a fantastic, family friendly lunch or dinner. Enjoy!
Preparation Time: 10 minutes
Cooking Time: 45 minutes (including time to marinate)
Ingredients 2 chicken breasts
1/3 cup smooth peanut butter
1 lemon, finely zested and juiced
1/4 cup sweet chilli sauce (I use Mae Ploy)
2 tbsp fish sauce (soy sauce if vegetarian)
1 tbsp soy sauce
2 tbsp tbsp palm or raw sugar
1 1/4 cups jasmine rice
1 1/4 cups coconut milk
1 1/2 cup water
1/4 iceberg or cos lettuce
1 tomato, sliced
15cm cucumber, sliced
1 red capsicum, sliced
2 tbsp chopped coriander
Soak 8 kebab sticks in water.
To make the satay marinade, put the peanut butter, 1 tbsp lemon juice, 1/2 tbsp lemon zest, 3 tbsp sweet chilli sauce, 1 tbsp fish sauce, soy sauce, 1 tbsp sugar and 1 tbsp coconut milk into a bowl. Stir to combine and set aside.
The satay marinade
Cut the chicken into eight 2.5cm wide strips, longways down the chicken. The chicken should be wide enough to thread onto the kebab sticks.
Put the chicken into a bowl with the satay marinade and stir to combine until the chicken is completely coated. Cover and marinate for a minimum of 30 minutes.
Marinate the chicken for 30 minutes
Put the water and remaining coconut milk in a saucepan and bring to the boil.
Add the jasmine rice, stir and reduce to a simmer for 20 minutes. Take of the heat and stand for 5 minutes, covered. Fluff the rice with a fork.
Fluff the coconut rice with a fork after it has stood for 5 minutes
While the coconut rice is simmering, preheat the oven to 200 degrees and line one baking dish with baking paper.
After the coconut rice has been simmering for 10 minutes, thread the chicken on the kebab sticks and place on a baking dish. Bake the chicken for 12-15 minutes, until cooked through.
The satay marinade caramelises well in the oven
In a bowl add the lettuce, tomato, capsicum, cucumber and coriander.
In a small bowl mix the remaining lemon juice and zest, 1 tbsp sweet chilli sauce, 1 tbsp fish sauce, 1 tbsp sugar and stir until the sugar has dissolved. Pour over the salad and toss to combine.
Place the kebab sticks on a plate with a side of salad and coconut rice. Serve and enjoy.