Coconut Chicken Satay

Coconut Chicken Satay

DifficultyBeginner

Coconut Chicken Satay: A unique chicken dish ideal for prepping in bulk.

Prep Time10 minsCook Time20 mins
 600 g Chicken Breast (cut into slices)
 ½ cup Peanut Butter
 ½ cup Coconut Milk
 1 tbsp Lime Juice
 2 Garlic Clove (crushed)
 1 tbsp Rice Wine Vinegar
 1 tbsp Honey
 2 cups Jasmine Rice
 1 Broccoli (florets chopped off)
 2 Zucchini (cut into half moon shapes)
 1 Red Capsicum (chopped)
1

In a medium sized mixing bowl add the peanut butter, coconut milk, lime juice, vinegar, honey and garlic. Stir with a whisk until all ingredients are well combined. Add the chicken.

2

In a medium sized saucepan, bring four cups of water to the boil. Add the jasmine rice and stir. Bring heat down to simmer and place lid on top of saucepan while rice cooks, stir occasionally.

3

In a wok or a large frying pan, begin tossing the vegetables in a little oil over medium heat. Lower heat as your cook the chicken.

4

In another frying pan, bring to a medium heat and using tongs, place the chicken in the pan. Cook until chicken is no longer raw in the middle. When almost finished, add the remaining sauce to the pan and heat.

5

Combine the cooked vegetables with the chicken and serve on a bed of jasmine rice.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 643
% Daily Value *
Total Fat 17.7g28%
Total Carbohydrate 78.9g27%
Protein 53.7g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 600 g Chicken Breast (cut into slices)
 ½ cup Peanut Butter
 ½ cup Coconut Milk
 1 tbsp Lime Juice
 2 Garlic Clove (crushed)
 1 tbsp Rice Wine Vinegar
 1 tbsp Honey
 2 cups Jasmine Rice
 1 Broccoli (florets chopped off)
 2 Zucchini (cut into half moon shapes)
 1 Red Capsicum (chopped)

Directions

1

In a medium sized mixing bowl add the peanut butter, coconut milk, lime juice, vinegar, honey and garlic. Stir with a whisk until all ingredients are well combined. Add the chicken.

2

In a medium sized saucepan, bring four cups of water to the boil. Add the jasmine rice and stir. Bring heat down to simmer and place lid on top of saucepan while rice cooks, stir occasionally.

3

In a wok or a large frying pan, begin tossing the vegetables in a little oil over medium heat. Lower heat as your cook the chicken.

4

In another frying pan, bring to a medium heat and using tongs, place the chicken in the pan. Cook until chicken is no longer raw in the middle. When almost finished, add the remaining sauce to the pan and heat.

5

Combine the cooked vegetables with the chicken and serve on a bed of jasmine rice.

Coconut Chicken Satay