Chicken Satay Rice Bowl
A rice bowl topped with slices of marinated and grilled chicken breast, cucumber salad, vegetables and a peanut sauce vinaigrette with a spicy Asian cucumber salad
Equipment
Ingredients
For Chicken Marinade
- 2 pounds chicken breasts or thighs
- 2 stalk lemongrass chopped
- 1/4 cup vegetable oil
- 1/4 cup fish sauce
- 1/4 cup light brown sugar
- 2 tablespoon freshly squeezed lime juice
- 2 tablespoon soy sauce
- 4 cloves of garlic
- 1 thumbs sized piece of ginger grated
For Peanut Sauce Vinaigrette
- 3/4 cup Coconut Milk I use reduced fat
- 1/3 cup peanut butter use fresh ground, not a sweetened one or one with emulsifiers
- 1 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
- 1 teaspoon soy sauce
- 1 tsp water or more to get desired consistency
- 1/2 teaspoon rice wine vinegar
- Additional heat as desired: Sriracha chili paste, etc...
Spicy Asian Cucumber Salad
- 1 cucumber sliced into thin half-circles
- 1 shallot sliced thin
- 1-2 hot peppers I used 2 jalapenos that had turned red, but use what suits you!, sliced very thin
- 1/3 cup rice wine vinegar
- 2 teaspoons brown sugar
- 1 teaspoon salt
For Rice Bowl
- 1 1/2 cups black rice cooked in 3 cups of water
- 1 cup sugar or snow peas blanched or fresh
- 1 cup broccoli or bean sprouts
- Dry roasted peanuts
- Cilantro
- Lime cut into 4 wedges
Instructions
For Chicken Marinade
- If using breasts, pound with a meat tenderizer to thin them out for quicker grilling.
- Combine all ingredients in blender or food processor and blend until fully combined.
- Pour over chicken in a container for at least 2-3 hours. I marinate mine for 7 hours and they are perfection...tasty and moist!
- 30 minutes before you want to serve your meal, remove chicken from marinade and grill (inside or out) for 7-10 minutes on each side, until cooked through.
- Slice thin
For Spicy Asian Cucumber Salad
- Heat vinegar, salt, and sugar in the microwave or on the stove until sugar and salt are dissolved.
- Place all sliced vegetables in a glass bowl and pour vinegar over vegetables.
- Refrigerate until ready to use. I make my salad 1 hour before eating to allow flavors to meld.
For Vinaigrette
- Combine all ingredients in a food processor or blender
- Process until combined and set aside.
Assemble Satay Rice Bowl
- Divide Rice among 4 bowls
- Top with grilled chicken, vegetables and vinaigrette
- Garnish with peanuts, cilantro, and limes.
Nutrition
Serving: 1g
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