Easy Thai Chicken Satay with Coconut Rice
Ingredients
The marinade
-
1
can
unsweetened coconut milk
-
2
tablespoons
brown sugar
-
2
tablespoons
fish sauce
-
1
tablespoon
soy sauce
-
1
teaspoon
turmeric
-
1
teaspoon
curry powder
-
2 to 4
pieces
boneless, skinless chicken breasts
-
as needed
none
grapeseed oil or other neutral oil
The coconut rice
-
1
cup
white basmati rice
-
¾
cup
unsweetened coconut milk
-
¼
cup
water
-
¼
teaspoon
kosher salt
Instructions
- Marinate the chicken by mixing coconut milk, brown sugar, fish sauce, soy sauce, turmeric, and curry powder in a bowl, then add the chicken and coat well.
- Let the chicken marinate for at least 1 hour or up to 24 hours.
- Prepare the rice by combining rinsed rice, coconut milk, water, and salt in a saucepan, then bring to a simmer.
- Cover and reduce heat to low, cooking for 15 minutes, then let it sit covered for an additional 10 minutes.
- Thread the marinated chicken onto small skewers.
- Heat oil in a skillet over medium-high heat and cook the skewers for about 1 minute on each side until cooked through.
- Serve the chicken satay with the coconut rice on the side.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
100mg
Cholesterol
70mg
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