Malaysian-Inspired Sambal Satay Chicken with Coconut Rice

Ingredients

• 14 oz boneless chicken thighs (approximately 400g)
• 3 garlic cloves (minced for chicken marinade)
• 1.5 tsp lemongrass (chopped)
• 1 tsp fresh ginger (grated)
• 2 tsp sambal oelek chili paste (for chicken marinade)
• 2 tbsp soy sauce (for chicken marinade)
• 1 tbsp fresh lime juice (for chicken marinade)
• 1 tsp honey (or brown sugar; for chicken marinade)
• 1 tbsp neutral oil (for searing chicken)
• salt (to taste for chicken)
• black pepper (to taste for chicken)
• 2 tbsp smooth peanut butter (for satay sauce)
• 0.25 cup coconut milk (60 ml; for satay sauce)
• 1 tsp sambal oelek (for satay sauce)
• 1 garlic clove (grated for satay sauce)
• 1.5 tsp soy sauce (for satay sauce)
• 1 tsp honey (or brown sugar; for satay sauce)
• 1 tbsp fresh lime juice (for satay sauce)
• 1.25 cup washed rice (250g; soaked 1 hour and drained)
• 13.5 oz coconut milk (400 ml; for rice)
• 1 tsp salt (for rice)
• cucumber (sliced for serving)
• fresh cilantro (for serving)
• fresh chili (optional, for serving)

Steps

1. 1

   In a large bowl, combine the boneless chicken thighs with minced garlic, chopped lemongrass, grated ginger, 2 tsp sambal oelek, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey (or brown sugar), and salt and pepper to taste. Mix thoroughly to ensure the chicken is well coated. Cover and marinate in the refrigerator for at least 1–4 hours, or overnight for maximum flavor.

2. 2

   Prepare the coconut rice: Place the soaked and drained rice into a pot with 400ml of coconut milk and 1 tsp of salt. Bring the mixture to a gentle boil over medium heat.

3. 3

   Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 12–15 minutes. After cooking, remove from heat and let the rice steam, covered, for an additional 10 minutes. Fluff the rice with a fork before serving.

4. 4

   Make the satay sauce: In a small saucepan, combine 2 tbsp peanut butter, 1/4 cup coconut milk, 1 tsp sambal oelek, 1 grated garlic clove, 1–2 tsp soy sauce, 1 tsp honey, and 1 tbsp lime juice. Warm gently over low heat, whisking until the sauce is smooth and creamy. If the sauce is too thick, add a splash of water until it reaches a silky, pourable consistency.

5. 5

   Cook the chicken: Heat a splash of neutral oil in a pan over medium-high heat. Sear the marinated chicken thighs for 3–4 minutes per side until they are golden brown and caramelized. Lower the heat and continue cooking for a few more minutes until the chicken is cooked through to an internal temperature of 165°F (74°C).

6. 6

   Assemble the dish: Serve the seared chicken over a bed of fluffy coconut rice. Drizzle generously with the warm satay sauce. Garnish with sliced cucumber, fresh cilantro, and optional fresh chili slices.

Notes

For the best flavor, marinate the chicken overnight. Soaking the rice for 1 hour before cooking is essential for the correct texture when using coconut milk.

Nutrition per serving

• main
• chicken
• Malaysian
• satay
• coconut rice
• dinner
• spicy