Dump & Bake Satay Chicken Rice

Ingredients

• 600 g Chicken breast (Cut into chunks)
• 1 Onion (Sliced)
• 1.5 cup Jasmine or basmati rice (Rinsed)
• 400 ml Coconut milk
• 375 ml Chicken stock (Use 350–400 ml, depending on the rice and desired consistency)
• 3 tbsp Satay sauce (Jimmy’s brand; add more for extra spice)
• 3 tbsp Peanut butter
• 1 tbsp Sesame oil
• 1 tbsp White sugar
• 1 tbsp Oyster sauce
• Salt (To taste)
• Black pepper (To taste)
• 1 handful Mixed vegetables (The creator used green beans; carrots or broccoli also work. Estimated as 75 g)
• Crushed peanuts (For topping; amount to taste)
• Lime juice (For serving; squeeze over the finished dish)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Lightly grease or select a large oven-proof baking dish if needed, making sure it is deep enough to hold the rice and liquid.

2. 2

   Add the satay sauce, peanut butter, sesame oil, oyster sauce, white sugar, salt, black pepper, coconut milk, and chicken stock to the oven-proof dish. Stir thoroughly until the peanut butter is mostly incorporated and the sauce is evenly combined.

3. 3

   Add the sliced onion and rinsed rice to the dish. Stir so the rice and onion are distributed through the liquid.

4. 4

   Add the chicken chunks and stir again until the chicken is coated and spread in an even layer. Scatter the vegetables over the top without needing to stir them in completely.

5. 5

   Cover the dish tightly with aluminum foil. Bake at 200°C (400°F) for 45 minutes, or until the chicken is cooked through and the rice has absorbed most of the liquid.

6. 6

   Carefully remove the foil, avoiding the escaping steam, and stir the rice and chicken. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the rice is fluffy with lightly crisped edges.

7. 7

   Remove the dish from the oven and fluff the rice. Check that the thickest chicken pieces reach 74°C (165°F) internally. Serve topped with crushed peanuts and a squeeze of lime juice.

Notes

The source gives a range of 350–400 ml chicken stock; use the lower amount for firmer rice or the higher amount for a softer, looser texture. Rest briefly before serving if the rice seems very moist. Refrigerate leftovers promptly and reheat until steaming hot.

Nutrition per serving

• main
• one-pot
• dump-and-bake
• oven-baked
• chicken
• rice
• spicy
• dairy-free