Satay Chicken with Creamy Coconut Rice, Bok Choy and Broccolini

This Week

2 Dec - 8 Dec

Satay Chicken with Creamy Coconut Rice, Bok Choy and Broccolini

We’ve combined grilled satay chicken skewers with creamy coconut rice and a rich, nutty satay sauce spiked with fresh ginger served with plenty of greens. What is not to love!

Add to your favourites

Meal Prep Guide

Prepare the chicken marinade (store in an airtight container in the fridge).
*We recommend adding the chicken to the marinade the morning of cooking so it has time to marinate.

Ingredients

2 Tbsp tamari or soy sauce
2 tsp curry powder
½ tsp chilli flakes
1 Tbsp fresh ginger (grated)
2 garlic cloves (crushed)

Method

Add all of the ingredients to a container and mix well to combine.

Prepare the satay sauce (store in a glass jar in the fridge)

Ingredients

¼ cup crunchy peanut butter
¼ cup (60ml) coconut milk
3 Tbsp tamari or soy sauce
1 Tbsp fish sauce
1 Tbsp sweet chilli sauce
1 lime (juice)
1 tsp ginger (grated)

Method

Add all of the ingredients to a glass jar and shake well to combine.

Tips

If you are using wooden skewers, soak them for at least 30 minutes, this prevents them from burning while cooking the chicken.

Shortcuts

If you’re short on time you can just pan-fry the chicken instead of cooking them on skewers.

Shortcuts

Vegetables

You can stir fry or steam whatever vegetables you have on hand. The best thing about this satay sauce is it does all the hard work for you, bringing a tone of flavour to the whole dish.

Protein

Swap the chicken for 600g of steak cut into bite-size pieces and use the same marinade.
For a vegetarian option, swap beef for 300g of firm tofu, cut into bite-size pieces and use the same marinade.

Other

You can bake the rice if you’d prefer. Simply rinse the rice and add it to a medium-sized oven-proof dish with a pinch of salt. In a small saucepan, add the coconut milk and water; bring to a boil. Once boiling, pour over the rice and cover with tin foil or a lid. Pop in the oven to cook for 25 minutes until all the liquid has been absorbed.

Ingredients

Chicken marinade

600g chicken thighs (cut into bite-sized pieces)
2 Tbsp tamari or soy sauce
2 tsp curry powder
½ tsp chilli flakes
1 Tbsp fresh ginger (grated)
2 garlic cloves (crushed)
6-8 metal or wooden kebab skewers

Satay sauce

¼ cup crunchy peanut butter
¼ cup (60ml) coconut milk
3 Tbsp tamari or soy sauce
1 Tbsp fish sauce
1 Tbsp sweet chilli sauce
1 lime (juice)
1 tsp ginger (grated)

Coconut rice

1 ½ cups jasmine rice
340 ml coconut milk
350 ml water
Pinch of salt

Stir-fried greens

250g bok choy, 1 bag (ends removed and leaves separated)
250g brocollini, 1 bag (ends trimmed)
1 tsp sesame oil
Coconut oil
Pinch of salt

Garnish

½ cup fresh coriander (roughly chopped)

Method

Add all of the marinade ingredients to a large bowl. Add the sliced chicken and mix well; set aside while you prepare your rice and satay sauce.
To make the satay sauce, add all ingredients into a small bowl and mix well until fully incorporated. Set aside until you are ready to serve.
To cook the rice, add it to a medium size saucepan with the coconut milk, water and salt. Pop the lid on and bring to a boil, once it’s come to a boil turn down to the lowest heat and let cook covered for 11 minutes. After 11 minutes, turn off the heat and let sit for another 11 minutes.
While the rice is cooking, thread the chicken onto skewers. Heat a large pan or BBQ over a high heat and add a little coconut oil. Once hot, cook the chicken for 5-7 minutes on each side (or until cooked through and nice and charred on the outside).
Heat a large pan or wok over medium-high heat, add the broccoli ¼ cup of water and a pinch of salt; steam until the water has evaporated, then add a little coconut oil. Stir fry for a few minutes, then add the bok choy and cook for a few minutes until wilted. Remove from the heat and drizzle over the sesame oil and season with a little salt.
Time to plate up, serve the satay sauce over the skewers, garnish with fresh coriander and pour the extra sauce over the veggies and rice.

Variations

Vegetables

You can stir fry or steam whatever vegetables you have on hand. The best thing about this satay sauce is it does all the hard work for you, bringing a tone of flavour to the whole dish.

Protein

Swap the chicken for 600g of steak cut into bite-size pieces and use the same marinade.
For a vegetarian option, swap beef for 300g of firm tofu, cut into bite-size pieces and use the same marinade.

Other

You can bake the rice if you’d prefer. Simply rinse the rice and add it to a medium-sized oven-proof dish with a pinch of salt. In a small saucepan, add the coconut milk and water; bring to a boil. Once boiling, pour over the rice and cover with tin foil or a lid. Pop in the oven to cook for 25 minutes until all the liquid has been absorbed.