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.
This recipe just didn’t work out at all for me. Followed the directions perfectly as far as I know. Sauce was looking really good. Veges looked perfect. I then checked the rice when it was time to fluff it up and it was still firm and partially uncooked but with all the liquid gone… so I added some more water and put it back on the heat to try fix it. By the time the rice was nearly cooked to an OK standard the sauce had almost fully reduced so wouldn’t go far at all and veges were too soft with no crunch at all anymore. I was so disappointed. I binned the meal, wasting money. Had to give the kids something else and husband went up to by himself Maccas, but I’d lost my appetite. Honestly, I think this meal was probably going to be delicious! I think it has a lot of potential and if I’m not too traumatised I may try again but will DEFINITELY use my loyal rice cooker instead.
Sorry to hear this one didn’t work out for you, Jasmine. I had this recipe tested by a few different people before I launched it, as well as cooking it myself several times (it’s one of my favourites), and have always had success. It’s definitely worth keeping an eye on the satay sauce as it will thicken up a lot if left to simmer for too long, or on too high a heat. I hope you have better luck if you decide to give it another go.