Chicken satay with coconut rice
For the marinade
3 tbsp light soy sauce
1 tbsp rice wine or dry sherry
Salt and freshly ground black pepper
2 tsp cornflour
450g diced chicken breasts cut into 2.5cm/1in cubes
For the sauce:
3 tbsp sesame paste or smooth peanut butter
1 tbsp coarsely chopped garlic
½ finely diced red chilli
2 tbsp cider vinegar
2 tbsp light soy sauce
2 tsp olive oil
2 tbsp hot water
2 tsp caster sugar
Salt and freshly ground black pepper
1½ tbsp groundnut (peanut) oil or sunflower oil
Coconut Rice:
2 cups of rice
2 cups of coconut milk
1 3/4 cups of water
2 tbsp of shredded coconut
1/2 tsp vegetable oil
To serve:
50g very thinly sliced onions
100g very thinly sliced cucumbers
Serves
2
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Chicken, Vegetables, Rice
Recipe Type
Dinner
Cuisine
Asian
Level of Difficulty
Easy