Ingredients

How to make it

  • Satay Marinade:
  • Combine all ingredients in a blender and blend until smooth. Store in glass or plastic container in refrigerator for up to 4 days. Make sure you shake/stir it before using.
  • Cut chicken thighs into strips (lengthwise, in half). Place chicken into a recloseable plastic bag and cover with satay marinade. Seal bag and let chicken chunks marinate at least 2 hours or up to overnight.
  • Place 6 inch bamboo skewers in a shallow dish of water and soak for 30-45 minutes (or skip this step and use metal skewers).
  • Grill chicken over charcoal grill, covered, over medium-hot heat, 6-8 minutes, turning once (you can also broil them in the oven).
  • Peanut Sauce:
  • Combine all ingredients in a blender and blend until smooth. Pour thru fine mesh sieve (this gets rid of the ginger fibers which I’m not a fan of) and into a shallow bowl until ready to use.
  • Coconut Rice:
  • Combine all ingredients in a saucepan and bring to the boil. Lower heat , cover and cook 30 minutes. Turn burner off and let rice rest for 15 minutes before uncovering and fluffing with a fork.
  • Carrot & Mint Salad:
  • Combine all ingredients in a bowl and place in fridge to marinate at least an hour.
  • Plating:
  • using a small round bowl, pack in the rice with a spoon. Invert unto serving plate. Plate chicken satay on one side of rice and carrot salad on the other. Drizzle chicken with peanut sauce.

Reviews & Comments 4

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  • 22566 4 years ago
    OH MY!

    As always,this sounds...EXCELLENT!!

    Thank-you

    Kind Regards

    Joyce
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    " It was excellent "
    valinkenmore ate it and said...
    This sounds wonderful - I am almost drooling! Thanks Luisa great post and high 5 to you!
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    " It was excellent "
    joe1155 ate it and said...
    Awesome. I love sate sauce. Grect recipe.
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  • ttaaccoo 4 years ago
    This sounds delicious!! wonerful flavors floating in my mind!! thank you, Luisa! you go girl!! 55555
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