The Best Chicken Satay Coconut Rice Bowls
Chicken is marinated in cumin, turmeric and coconut milk and served over coconut rice with pickled cucumbers. Topped with a deliciously spicy peanut sauce, these are truly The Best Chicken Satay Coconut Rice Bowls.
Equipment
Ingredients
Chicken Marinade
- 14 oz can coconut milk
- 4 cloves garlic
- 1 Tbsp turmeric
- 1 Tbsp brown sugar
- 1 tsp cumin
- ½ Tbsp salt
- 1 lb boneless skinless chicken breasts thinly sliced
Pickled Cucumbers
- 1 English cucumber thinly sliced
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- sprinkle red pepper flakes
Peanut Sauce
- ¼ cup creamy peanut butter
- 2 cloves garlic
- 2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 tsp sriracha
- ¼ cup warm water
Coconut Rice
- 1 cup basmati rice
- 1¾ cup coconut milk
- ½ tsp salt
Instructions
Chicken Marinade
- Combine all ingredients in a small bowl and add chicken. Marinade for at least 30 minutes (preferably overnight).14 oz can coconut milk, 4 cloves garlic, 1 Tbsp turmeric, 1 Tbsp brown sugar, 1 tsp cumin, ½ Tbsp salt, 1 lb boneless skinless chicken breasts
Pickled Cucumbers
- Add all ingredients to a mason jar and shake to combine.1 English cucumber, 1 Tbsp rice vinegar, 1 Tbsp brown sugar, sprinkle red pepper flakes
- Let ingredients meld together for at least 15 minutes.
Peanut Sauce
- Combine all ingredients and blend or whisk to combine.¼ cup creamy peanut butter, 2 cloves garlic, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp sriracha, ¼ cup warm water
Coconut Rice
- Cook the rice according to the package directions, substituting the coconut milk for the water.1 cup basmati rice, 1¾ cup coconut milk, ½ tsp salt
Nutrition
Calories: 1387kcalCarbohydrates: 184.8gProtein: 38.4gFat: 58.4gSaturated Fat: 37.6gCholesterol: 15mgSodium: 7251mgPotassium: 2177mgFiber: 15.6gSugar: 71.6gCalcium: 631mgIron: 36mg
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