Satay Chicken Bowls With Coconut Rice
Satay Chicken Bowls With Coconut Rice
Heaven in a bowl!
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Ingredients
- 500 g chicken breasts about 2–3 in total, diced into cubes
- 1 cup white rice rinsed
- 1 1/2 cups water
- 1 cup coconut milk
- extra virgin olive oil for cooking
- 1 head broccoli small, stem & florets roughly chopped
- 1 tablespoon soy sauce or tamari
- 3 tablespoons water
- 2 tablespoons peanut butter natural, crunchy or smooth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon pure maple syrup
- 1 lime juice squeezed
- 1/2 brown onion small, very finely diced
- 4 cm ginger piece very finely chopped
- 1 teaspoon curry powder
- 1/4 cup canned coconut milk optional
- spring onion sliced
- coriander leaves
- lime wedges
Instructions
- For the marinade: Mix all the ingredients in a bowl. Add the diced chicken and coat well. Marinate for 10 minutes, but overnight is even better.
- Thread the diced chicken onto skewers, placing about four pieces on each skewer.500 g chicken breasts
- Place the rice, water and coconut milk in a medium saucepan. Bring to the boil, then turn down to a simmer, put the lid on and cook for 12–15 minutes or until cooked through. Let it stand for 5 minutes, then fluff with a fork.1 cup white rice, 1 1/2 cups water, 1 cup coconut milk
- Place a large frying pan over medium heat or preheat your barbecue to medium. Add a little olive oil and cook the chicken skewers for 5–7 minutes each side or until just cooked through. If they are colouring too much, reduce the heat to make sure they cook evenly.500 g chicken breasts, extra virgin olive oil
- Place the broccoli, soy sauce and water in a large microwave safe bowl and combine well. Microwave on high for 2–3 minutes.1 head broccoli, 1 tablespoon soy sauce, 3 tablespoons water
- To serve: Divide the rice among bowls, then add the broccoli and satay chicken skewers. Top with some spring onion and coriander. Squeeze over some fresh lime juice.1 cup white rice, 1 head broccoli, 500 g chicken breasts, spring onion, coriander leaves, 1 lime
Notes
If using wooden skewers, make sure you soak them for 10 minutes in cold water before threading the chicken. This will prevent them from burning.
You don’t have to skewer the chicken, you can simply cook it in pieces. Just make sure it’s spread out enough while cooking, so it doesn’t stew.
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