Chicken Satay with Spicy Peanut Sauce and Coconut Jasmine Rice
From luisascatering 14 years ago
- 30 minutes to make
- Serves 4
There are so many recipes for satay so I took elements I liked from different recipes and made my own marinade. You can also use cucumber for the salad instead or with the carrot :-)
Ingredients
- 1 - 1/2 pounds boneless, skinless organic chicken thighs shopping list
- - shopping list
- Satay Marinade: shopping list
- 1 tablespoon canola oil shopping list
- 2 tablespoons fresh cilantro leaves, chopped shopping list
- 1/3 cup soy sauce shopping list
- 1/3 cup water shopping list
- 1 tablespoon fresh lime juice shopping list
- 2 tablespoons fresh ginger, peeled and chopped shopping list
- 1 garlic clove, peeled shopping list
- 1/4 cup sugar (or to taste) shopping list
- 1 tablespoons mild curry powder shopping list
- - shopping list
- Spicy Peanut Sauce: shopping list
- 1 shallot, minced shopping list
- 1 garlic clove, minced shopping list
- 1 tablespoon fresh ginger, finely chopped shopping list
- 1 fresh hot red chile, seeded and chopped shopping list
- 1/4 cup all natural peanut butter shopping list
- sugar, to taste shopping list
- 1/2 cup unsweetened coconut milk shopping list
- - shopping list
- For coconut Rice: shopping list
- 1 cup jasmine rice shopping list
- 1 cup unsweetened coconut milk shopping list
- 1 cup water shopping list
- 1 tbsp sugar shopping list
- 1/2 teaspoon kosher salt shopping list
- - shopping list
- For Thai Carrot & Mint Salad: shopping list
- 2 large carrots, peeled and juliened shopping list
- 1/4 cup fresh mint, chopped shopping list
- handful of peanuts, toasted and chopped shopping list
- rice wine vinegar, fresh ground black pepper and sugar, to taste shopping list
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.
The Rating
Reviewed by 6 people-
Awesome. I love sate sauce. Grect recipe.
joe1155
in Munchen loved it
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This sounds wonderful - I am almost drooling! Thanks Luisa great post and high 5 to you!
valinkenmore
in Malott loved it
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I adore Chicken satay and peanut sauce and have a recipe of my own I use regularly but it's always nice to change things up a little. Plus, I only just tried a coconut rice within the last couple of months at an Indian restaurant and it was soooooo g...more
chuckieb
in Ottawa loved it
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