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Satay Chicken Bowls With Cucumber Salad & Coconut Rice

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Servings 4

Equipment

  • Skewers
  • Frying pan or BBQ grill
  • Medium saucepan with lid
  • Mixing bowls
  • Chopping board & knife
  • Measuring Cups and Spoons

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.
    3 chicken breasts, 2 tbsp natural peanut butter, 2 cm knob of ginger, 2 tbsp dark soy sauce, 2 tsp caster sugar , 1 tbsp curry powder, ¼ cup coconut milk
  • 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.
    1 cup jasmine rice, ½ tsp salt, 1 cup coconut milk
  • 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.
    ½ cup peanut butter, ¼ cup caster sugar, 1-2 tbsp gluten-free dark soy sauce, pinch curry powder, 1 cup coconut milk, 2 tbsp apple cider vinegar
  • 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.
    10 baby cucumbers, ½ bunch coriander, 3 spring onions, 1 lime, 2 tbsp rice wine vinegar, 1 tsp caster sugar
  • Divide the coconut rice among bowls, top with cucumber salad, then the satay chicken skewers, and spoon over the warm satay sauce.
    ½ cup roasted peanuts

Video

Notes

Cooking Tips for Beginners

  • Don’t skip rinsing the rice, it keeps it light and fluffy.
  • If using skewers, soak wooden ones in water to prevent burning.
  • Keep satay sauce on low heat to prevent it from catching.
  • Use a meat thermometer if unsure, chicken should be 75°C at the centre.
 

Serving Suggestions

  • Add sliced red chilli for heat.
  • Serve with lime wedges for added zing.
  • Swap skewers for stir-fried chicken if short on time.
  • Add extra greens like shredded cabbage or edamame to the salad.
 

Freezer-Friendly

  • Marinated raw chicken can be frozen. Thaw overnight before cooking.
  • Satay sauce freezes well in small portions.
  • Coconut rice is best fresh but can be frozen for up to 1 month.
 

Storage Advice

  • Fridge: Store cooked chicken, rice, and salad separately for up to 3 days.
  • Reheat: Warm chicken and rice in the microwave or on stovetop. Keep sauce separate.
 

Meal Prep Instructions

  1. Marinate chicken and store in fridge or freezer.
  2. Cook rice ahead and refrigerate.
  3. Make satay sauce and store in a jar.
  4. Prepare salad ingredients but dress just before serving.
 

Substitutions

  • Peanut butter: Use almond butter or sunflower seed spread.
  • Coconut milk: Swap for regular milk or water in the rice.
  • Chicken: Try tofu, prawns or beef strips.
  • Baby cucumber: Use regular cucumber or a carrot/cabbage slaw.
 

Helpful Hints

  • Make the satay sauce in bulk, it keeps for 1 week.
  • Use kitchen tongs to flip chicken for even cooking.
  • Add sesame seeds to salad for extra crunch.
  • Leftover salad makes a great filling for rice paper rolls.
 

FAQs

1. Can I use crunchy peanut butter?
Yes, just whisk well for a smooth sauce, or enjoy the texture!
2. Is this spicy?
Only mildly, adjust curry powder or add chilli if you like heat.
3. Can I skip the satay sauce?
It’s the star, but for a simpler version, try soy and lime.
4. Can I use leftover cooked chicken?
Yes, just skip marinating and serve it warm with sauce.
 

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Keywords

Dinner, Main Course
Chicken
Protein Chicken
Category Family Meals
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