Sarah Pound’s Satay Chicken Bowls with Greens and Coconut Rice

Name: Satay Chicken Bowls with Greens and Coconut Rice
Prep time: 25 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, International
Ingredients: 2 tbsp natural peanut butter (crunchy or smooth); 1/2 small onion (very finely diced); 3 cm ginger (peeled and very finely chopped); 2 tbsp soy sauce (or tamari); 1 tbsp maple syrup; 1 lime (juice); 1 tsp curry powder; 1/4 cup coconut milk; 500 g medium chicken breasts (diced); 1 cup jasmine rice (rinsed well); 1.5 cups water; 0.5 tsp salt; 1 cup coconut milk; 1 small head of broccoli (broken into stems and florets); bunch bok choy; 1 tbsp soy sauce (or tamari); tbsp water; Spring onion (sliced); Fresh lime juice; Coriander; Chopped, roasted peanuts

Sarah Poundʼs Satay Chicken Bowls with Greens and Coconut Rice recipe tastes incredible. See ingredients & method below.

A really simple and yummy dish.

This dish is unpretentious, but delivers on flavour completely. It’s on high rotation in our house for a weeknight meal because it’s easy, delicious and pretty quick to get on the table. I often marinate the chicken a few days before, that way I can get it on the table in under 30 minutes. ... More

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Chardonnay

Satay Chicken Bowls with Greens and Coconut Rice

Ingredients

Marinade

2 tbsp natural peanut butter (crunchy or smooth)
1/2 small onion (very finely diced)
3 cm ginger (peeled and very finely chopped)
2 tbsp soy sauce (or tamari)
1 tbsp maple syrup
1 lime (juice)
1 tsp curry powder
1/4 cup coconut milk

Chicken

500 g medium chicken breasts (diced)

Rice

1 cup jasmine rice (rinsed well)
1.5 cups water
0.5 tsp salt
1 cup coconut milk

Vegetables

1 small head of broccoli (broken into stems and florets)
bunch bok choy
1 tbsp soy sauce (or tamari)
tbsp water

To Serve

Spring onion (sliced)
Fresh lime juice
Coriander
Chopped, roasted peanuts

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Method

Tips

Marinade

Combine all the ingredients.
Add the diced chicken and coat well.
Let it marinate for at least 10 minutes (but overnight is even better).

Chicken, Rice and Vegetables

Thread the diced chicken onto skewers, placing about 4 chicken pieces to every skewer. (You can also leave the chicken as is for more of a stir-fry feel). Rinse the rice well under cold water.
Place the rice, water, salt and coconut milk in a medium saucepan.
Bring to the boil, then turn heat down to low to simmer. Put the lid on and cook for approximately 12-15 minutes or until cooked through.
Let the rice stand for 5 minutes and then fluff with a fork.
Place a large frying pan over medium heat or preheat a barbecue to medium. Add a little olive oil needed.
Cook the satay skewers for about 5-7 minutes each side or until just cooked through.
If they are colouring too much, turn the heat down to make sure they evenly cook.
For the greens, steam the broccoli and bok choy in a steamer for 2 minutes or in a microwave (with some water in the bowl) for 2 minutes. Drizzle the soy sauce over the cooked greens and toss through.

To Serve

Divide the rice among bowls, then spoon over the broccoli and bok choy.
Top with the satay chicken skewers or loose chicken pieces.
Top with some spring onion and coriander. Squeeze some fresh lime juice over it, sprinkle with some chopped, roasted peanuts and enjoy.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Sarah Pound’s Satay Chicken Bowls with Greens and Coconut Rice

Sarah Poundʼs Satay Chicken Bowls with Greens and Coconut Rice recipe tastes incredible. See ingredients & method below.

A really simple and yummy dish.

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Chardonnay

Ingredients

Marinade

2 tbsp natural peanut butter (crunchy or smooth)
1/2 small onion (very finely diced)
3 cm ginger (peeled and very finely chopped)
2 tbsp soy sauce (or tamari)
1 tbsp maple syrup
1 lime (juice)
1 tsp curry powder
1/4 cup coconut milk

Chicken

500 g medium chicken breasts (diced)

Rice

1 cup jasmine rice (rinsed well)
1.5 cups water
0.5 tsp salt
1 cup coconut milk

Vegetables

1 small head of broccoli (broken into stems and florets)
bunch bok choy
1 tbsp soy sauce (or tamari)
tbsp water

To Serve

Spring onion (sliced)
Fresh lime juice
Coriander
Chopped, roasted peanuts

Method

Marinade

Combine all the ingredients.
Add the diced chicken and coat well.
Let it marinate for at least 10 minutes (but overnight is even better).

Chicken, Rice and Vegetables

Thread the diced chicken onto skewers, placing about 4 chicken pieces to every skewer. (You can also leave the chicken as is for more of a stir-fry feel). Rinse the rice well under cold water.
Place the rice, water, salt and coconut milk in a medium saucepan.
Bring to the boil, then turn heat down to low to simmer. Put the lid on and cook for approximately 12-15 minutes or until cooked through.
Let the rice stand for 5 minutes and then fluff with a fork.
Place a large frying pan over medium heat or preheat a barbecue to medium. Add a little olive oil needed.
Cook the satay skewers for about 5-7 minutes each side or until just cooked through.
If they are colouring too much, turn the heat down to make sure they evenly cook.
For the greens, steam the broccoli and bok choy in a steamer for 2 minutes or in a microwave (with some water in the bowl) for 2 minutes. Drizzle the soy sauce over the cooked greens and toss through.

To Serve

Divide the rice among bowls, then spoon over the broccoli and bok choy.
Top with the satay chicken skewers or loose chicken pieces.
Top with some spring onion and coriander. Squeeze some fresh lime juice over it, sprinkle with some chopped, roasted peanuts and enjoy.

Tips

If you're using wooden skewers, make sure you soak them for 10 minutes in cold water before threading the chicken. This will prevent them from burning.
If you cook the chicken in pieces rather than on skewers, just make sure the pieces are spread out enough while cooking, so they don’t stew. This may require cooking it in two batches.