Coconut chicken satay is deliciously moreish and this version is no exception. It’s really easy to make your own satay sauce and much tastier than ready-made alternatives. Try it and see!
Mildly flavoured, fluffy coconut rice is a breeze to make and is the perfect match for the chicken. Adding some crunchy, wok-tossed vegetables on the side rather than mixing them through the satay allows the flavours of the peanut sauce to shine. Delicious, quick and easy – this coconut chicken satay is one of my favourite weeknight meals.
Chicken satay is deliciously moreish and this version is no exception. It’s really easy to make your own satay sauce and much tastier than ready-made alternatives. Try it and see!
Dice chicken into 2-3cm chunks for the chicken satay. Prepare the veggies by slicing courgettes, removing the ends from the green beans, cutting the onion into small wedges and crushing the garlic.
Combine jasmine rice with coconut milk and water in a small saucepan. Bring to the boil, stir, then reduce the heat down to very low, cover with a tight fitting lid and leave for 15 minutes. After 15 minutes turn the heat off completely and leave rice to sit for another 10 minutes, with the lid on.
While the rice is cooking, heat the olive oil in a medium frying pan over a medium to high heat. Cook chicken until browned all over. Turn the heat down to medium low and add the peanut butter, coconut milk, yoghurt, sweet chilli sauce, soy sauce and lemon juice. Mix until well combined, then leave to simmer and thicken while you prepare the rest of the meal.
Heat sesame oil in a wok over a high heat. Add the courgettes, beans, onion, garlic and soy sauce and stir fry until browned and cooked through. Sprinkle with sesame seeds.
Fluff up cooked rice with a fork, dish out individual portions and top with chicken satay. Serve with wok tossed veges.
WINE MATCH: A Gewürztraminer or dry Riesling. Beer is also an excellent option - try a brown ale.
GLUTEN FREE OPTION: Make sure you use gluten-free soy sauce.
TIME SAVING TIP: Making the coconut rice is really easy and tastes great. If you'd prefer a quicker version (with less dishes to wash) you can use microwave pouches of rice instead. Some brands offer coconut rice in the pouch format.
INGREDIENT SWAP: If courgettes and green beans aren’t in season, you could use a frozen vegetable stir fry mix instead. Diced rump steak is a good alternative to chicken.
STORING AND REHEATING: Package individual portions of rice, chicken and veggies together, refrigerate or freeze in airtight containers, and reheat in the microwave as required.