Malaysian-Inspired Sambal Satay Chicken with Coconut Rice

Ingredients

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

Steps

1. 1

   Marinate the chicken: In a bowl, mix together the minced garlic, chopped lemongrass, grated ginger, turmeric, sambal oelek, soy sauce, lime juice, honey (or brown sugar), and a splash of neutral oil. Coat the chicken thighs well in the mixture. Let sit for at least 1–4 hours, or overnight for the best flavor.

2. 2

   Prepare the coconut rice: In a pot, combine the soaked and drained rice with 400ml coconut milk and 1 tsp salt.

3. 3

   Bring the rice mixture to a gentle boil, then cover with a lid and cook on low heat for 12–15 minutes.

4. 4

   Remove from heat and let the rice steam, covered, for 10 minutes, then fluff with a fork.

5. 5

   Make the satay sauce: In a small saucepan, combine the peanut butter, coconut milk, sambal oelek, grated garlic, soy sauce, honey, and lime juice.

6. 6

   Warm gently over low heat, whisking until smooth, creamy, and balanced. Add a splash of water if needed until you reach a silky, pourable consistency. Adjust seasoning with extra lime or honey if desired.

7. 7

   Cook the chicken: Heat a pan over medium-high heat with a little neutral oil. Sear the chicken for 3–4 minutes per side until golden and caramelized.

8. 8

   Lower the heat and continue cooking until the chicken is cooked through and tender.

9. 9

   Assemble: Serve the chicken over a bed of coconut rice. Drizzle with the creamy satay sauce and garnish with sliced cucumber, fresh cilantro, and optional fresh chili.

Notes

For the best flavor, marinate the chicken overnight. If the satay sauce is too thick, add water one teaspoon at a time until it reaches a pourable consistency.

Nutrition per serving

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