Ingredients
- 2 tbsp peanut butter
- 3 tsp lime juice
- 2 tsp soy sauce
- 2 garlic cloves
- 6 stalks of fresh coriander
- 1 red chilli pepper, deseeded
- 70 ml water
- pinch of black pepper
- 400 g chicken breasts, sliced in half
- coconut oil for frying
- 6 spring onions, finely chopped
- 1 tsp ginger
- 150 g rice
- pinch of salt
Instructions
First off, we need to make our satay sauce which will serve as a marinade and sauce for later on. To do this, you need to add the peanut butter, lime juice, soy sauce, garlic, coriander, chili pepper, water and black pepper to a food processor and blitz until smooth.
Pour half of this mixture over the chicken breasts and place into the fridge to marinade for at least one hour. Save the remaining half of the mixture for later.
Heat a little coconut oil in a sauce pan and gently fry spring onions and ginger for a couple of minutes. Add the rice and cook for a further minute so all of the rice grains are coated in the oil. Add water to the pan, bring to the boil and cook as per the instructions on the rice packet.
While the rice is cooking, grill or gently pan fry the chicken breasts and throw away the satay sauce that the chicken breasts were marinating in.
Just before the chicken and rice is ready, put the second half of the satay sauce that you set aside earlier, into the microwave for a minute.
Serve the chicken and rice with the satay sauce over the top and garnish with fresh coriander.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Poultry
- Method: Grill
- Cuisine: Malaysian
Nutrition
- Serving Size: 1
- Calories: 434
- Fat: 15g
- Carbohydrates: 45g
- Protein: 29g
Hi
I’m just doing your chicken satay for the first time ….
Not sure about the ginger you add to the rice …. Is it fresh ginger or ground?
In the photo, your rice looks a bit yellow so am thinking it’s ground ginger, unless you forgot to mention saffron?
Would appreciate a quick response …. Before supper time ?!!