When we order Thai food, we always get chicken satay and we alllllways wish we had 5x more chicken satay than we ordered. So, I decided to take matters into my own hands and make something very similar to that delicious chicken satay we get via our local Thai spots. I paired it with a creamy coconut rice, zingy quick pickled onions, fresh herbs and radishes for vegetal flavors and crunch. You can absolutely pair it with regular rice if you don’t want to make coconut rice and you also can skip the quick picked onions if they are too much of a nuisance! Finally, if you’re vegan, try this with tofu that’s marinated in the same sauce and cooked in a skillet. Enjoy!
Make ahead! You can 100% make these ahead of time for an easy assembly later on. Let the chicken and rice cool before storing in the fridge.
Chicken Satay Coconut Rice Bowl
Ingredients
- For the and marinade/sauce:
- 4 boneless chicken thighs skin removed and cut into thin strips
- 2 tsp honey
- Juice of 1 lime
- 2 tbsp soy sauce
- 2.5 tbsp smooth peanut butter
- 1/2 can unsweetened coconut milk
- 1 tsp mild yellow curry powder plus more to taste, if needed
- For the quick pickled onions and rest of the bowl:
- ½ red onion thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup radishes thinly sliced
- 1 lime cut into wedges, optional
- ¼ cup cilantro roughly chopped for garnish
- For the coconut 🍚:
- 1 tsp coconut oil
- 1 cup jasmine rice
- 1/2 can unsweetened coconut milk
- 1 cup water
- ½ tsp kosher salt plus more if needed
- 1 ½ tbsp agave nectar
Directions
- For the marinade: In a bowl, add honey, lime juice, soy sauce, peanut butter & half a can of coconut milk (save the rest for the rice) Mix until combined. Add the chicken and toss together. Cover & marinate for at least 30 min to overnight.
- For the rice: In a medium sized pot, melt 1 tsp of coconut oil & turn the heat on medium. Toast the jasmine rice for 1-2 minutes, until fragrant and slightly toasty. Add the coconut milk, water, salt and agave nectar & mix until combined. Bring to a simmer. Cover and cook for 20-25 min, until rice is fully cooked. Remove from the heat and transfer rice to a plate to cool before serving or placing in the fridge.
- For the quick pickled onions: In a small bowl, add sliced red onion, apple cider vinegar, ¼ cup water, sugar and salt & mix well. Set aside for 30 min or up to 3 days before and set in the refrigerator.
- To cook the chicken, heat a skillet on medium high heat. Add the chicken and marinade. Cook until the chicken is cooked through and the sauce is reduced into a glaze. Make sure the marinade boils for 5 minutes to kill bacteria. Adjust seasoning with more soy sauce, honey/agave or curry powder as needed. Remove from the heat.
- When ready to assemble, add a generous amount of rice into your bowl. Top with chicken, pickled onions, radishes, green onion & cilantro.
Rate & Review
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Wonderful web site Lots of useful info here Im sending it to a few friends ans additionally sharing in delicious And obviously thanks to your effort
This is my FAVORITE lunch that I can’t stop making on repeat! The coconut rice is a staple in our house!