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Sambal Satay Chicken with Coconut Rice
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Sambal Satay Chicken with Coconut Rice

1 hServes 4Nutri-Score C€€
from @foodie_mette3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless chicken thighs (cut into bite-sized pieces)Meat400 g
  • garlic (3 cloves minced for the chicken, 1 clove grated for the sauce)Produce4 pieces
  • lemongrass (finely chopped)Produce2 pieces
  • fresh ginger (grated)Produce1 piece
  • sambal oelek chili paste (2 tsp for the chicken, 1 tsp for the sauce)Pantry3 pieces
  • soy sauce (2 tbsp for the chicken, 1 tbsp for the sauce)Pantry45 ml
  • fresh lime juice (1 tbsp for the chicken, 1 tbsp for the sauce)Produce30 ml
  • honey (1 tsp for the chicken, 1 tsp for the sauce)Pantry10 g
  • neutral oil (for frying)Pantry15 ml
  • salt (to taste for the chicken, 1 tsp for the rice)Spices6 g
  • black pepper (freshly ground, to taste)Spices1 g
  • smooth peanut butterPantry32 g
  • coconut milk (60 ml for the satay sauce, 400 ml for the rice)Pantry460 ml
  • rice (washed, soaked 1 hour and drained)Grains250 g
  • cucumber (sliced)Produce150 g
  • fresh cilantro (fresh)Produce15 g
  • fresh chili (optional, sliced)Produce1 piece

per serving

Nutrition

566kcal

Carbs
59 g
Proteins
24 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Saucepan
  • Stovetop

step by step

Method

  1. Marinate the chicken

    • In a mixing bowl, combine the chicken thighs with the minced garlic, lemongrass, ginger, sambal oelek, soy sauce, lime juice, honey, oil, salt and black pepper.
    • Toss well to coat, then let marinate for at least 15 minutes.
    Step 1

  2. Soak and cook the coconut rice

    • Rinse the rice until the water runs clear, then soak it for 1 hour and drain.
    • Transfer the drained rice to a saucepan with the coconut milk and salt.
    • Bring to a boil, then cover and cook on low heat until the rice is tender and the liquid is absorbed.
    Step 2

  3. Make the creamy satay sauce

    • In a bowl, whisk together the peanut butter, coconut milk, sambal oelek, grated garlic, soy sauce, honey and lime juice.
    • Adjust the consistency with a little water if needed and set aside.
    Step 3

  4. Cook the sambal chicken

    • Heat a little oil in a frying pan over medium-high heat.
    • Add the marinated chicken and cook until golden and cooked through, turning occasionally.
    Step 4

  5. Assemble and serve

    • Spoon the coconut rice onto plates and top with the sambal chicken.
    • Drizzle with the creamy satay sauce and serve with sliced cucumber, fresh cilantro and chili.
    Step 5
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