Satay Chicken Bowls With Cucumber Salad & Coconut Rice
Satay Chicken Bowls With Cucumber Salad & Coconut Rice
Ingredients
- 3 chicken breasts about 600g in total, diced
Marinade
- 2 tbsp natural peanut butter crunchy or smooth
- 2 cm knob of ginger peeled and finely chopped
- 2 tbsp dark soy sauce gluten free
- 2 tsp caster sugar or pure maple syrup
- 1 tbsp curry powder
- ¼ cup coconut milk
Satay sauce
- ½ cup peanut butter
- ¼ cup caster sugar
- 1-2 tbsp gluten-free dark soy sauce
- 2 tbsp apple cider vinegar
- pinch curry powder
- 1 cup coconut milk
Coconut rice
- 1 cup jasmine rice rinsed well
- 1 cup coconut milk
- ½ tsp salt
Cucumber salad
- 10 baby cucumbers split down the middle and chopped in big chunks
- ½ bunch coriander roughly chopped
- 3 spring onions finely chopped
- 1 lime juice squeezed
- ½ cup roasted peanuts roughly chopped
- 2 tbsp rice wine vinegar
- 1 tsp caster sugar
Instructions
- In a large bowl, combine the peanut butter, ginger, soy sauce, caster sugar (or maple syrup), curry powder and coconut milk. Add the diced chicken and toss to coat well. Marinate for at least 10 minutes, or ideally overnight.
- Thread the marinated chicken onto skewers, placing about 3 pieces on each skewer. If you prefer, you can cook the chicken without skewers.
- Rinse the jasmine rice well in cold water. In a medium saucepan, combine the rinsed rice with coconut milk, salt and 1½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, until cooked through. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
- Meanwhile, combine the peanut butter, caster sugar, curry powder, coconut milk, soy sauce, and vinegar in a small saucepan over low heat. Stir continuously until the mixture is smooth and heated through, about 10 minutes. Adjust seasoning to taste, adding more soy sauce for saltiness or a little more sugar for sweetness. Set aside.
- Heat a large frying pan or barbecue to medium heat. Lightly oil the surface if needed. Cook the satay skewers for about 5-7 minutes each side, or until the chicken is fully cooked. If they start browning too quickly, lower the heat to ensure even cooking.
- In a large bowl, combine the chopped cucumbers, coriander, and spring onions. In a small bowl, whisk together the lime juice, rice wine vinegar and caster sugar until the sugar dissolves. Pour the dressing over the salad and toss to coat. Sprinkle the roasted peanuts on top just before serving.
- Divide the coconut rice among bowls, top with cucumber salad, then the satay chicken skewers, and spoon over the warm satay sauce.
Notes
Don’t be put off by the long list of ingredients. This is made with simple, everyday staples, with many ingredients overlapping across the marinade, sauce, and salad. The result? A beautifully balanced, gluten-free dish packed with rich, nutty satay flavours, refreshing cucumber salad, and creamy coconut rice. It’s an easy yet impressive meal that’s perfect for any night of the week.
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