Malaysian-Inspired Sambal Satay Chicken with Coconut Rice
Malaysian-Inspired Sambal Satay Chicken with Coconut Rice
Ingredients
For the Sambal Chicken
- 14 oz boneless chicken thighs
- 3 garlic cloves, minced
- 1 teaspoon lemongrass, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- 2 teaspoons sambal oelek chili paste
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or brown sugar
- as needed neutral oil
- to taste salt
- to taste black pepper
For the Creamy Satay Sauce
- 2 tablespoons smooth peanut butter
- 1/4 cup coconut milk
- 1 teaspoon sambal oelek
- 1 garlic clove, grated
- 1 teaspoon soy sauce
- 1 teaspoon honey or brown sugar
- 1 tablespoon fresh lime juice
- as needed water
For the Coconut Rice
- 1 1/4 cup washed rice, soaked for 1 hour, then drained
- 13.5 oz coconut milk
- 1 teaspoon salt
To Serve
- as needed cucumber, sliced
- as needed fresh cilantro
- as needed fresh chili, optional
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs with minced garlic, chopped lemongrass, grated fresh ginger, turmeric, sambal oelek chili paste, soy sauce, fresh lime juice, and honey or brown sugar. Mix well to ensure the chicken is thoroughly coated. Season with salt and black pepper to taste. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably 4 hours for deeper flavor. For the best results, marinate overnight.
⏱️ 10 min
- 2
In a medium saucepan, combine the soaked and drained rice, coconut milk, and salt. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and cook for 12-15 minutes, or until all the liquid has been absorbed.
⏱️ 20 min
- 3
While the rice is cooking, prepare the satay sauce. In a small saucepan, combine the smooth peanut butter, coconut milk, sambal oelek, grated garlic clove, soy sauce, honey or brown sugar, and fresh lime juice. Warm gently over low heat, stirring continuously, 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. Taste and adjust with additional lime juice, honey, or water if needed to balance the flavors.
⏱️ 10 min
- 4
After the rice has cooked, remove it from the heat and let it steam, covered, for an additional 10 minutes. Then, fluff the rice with a fork.
⏱️ 10 min
- 5
Heat a large pan or skillet over medium-high heat with a drizzle of neutral oil. Once hot, add the marinated chicken thighs and sear for 3-4 minutes per side until golden brown and caramelized. Reduce the heat to medium-low and continue cooking, flipping occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min
- 6
To assemble, spoon the fluffy coconut rice onto serving plates. Top with the cooked sambal chicken. Drizzle generously with the creamy satay sauce. Garnish with fresh sliced cucumber and fresh cilantro. If desired, add fresh chili for an extra kick. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Malaysian-Inspired Sambal Satay Chicken with Coconut Rice
For the Sambal Chicken
- 14 oz boneless chicken thighs
- 3 garlic cloves, minced
- 1 teaspoon lemongrass, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- 2 teaspoons sambal oelek chili paste
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or brown sugar
- as needed neutral oil
- to taste salt
- to taste black pepper
For the Creamy Satay Sauce
- 2 tablespoons smooth peanut butter
- 1/4 cup coconut milk
- 1 teaspoon sambal oelek
- 1 garlic clove, grated
- 1 teaspoon soy sauce
- 1 teaspoon honey or brown sugar
- 1 tablespoon fresh lime juice
- as needed water
For the Coconut Rice
- 1 1/4 cup washed rice, soaked for 1 hour, then drained
- 13.5 oz coconut milk
- 1 teaspoon salt
To Serve
- as needed cucumber, sliced
- as needed fresh cilantro
- as needed fresh chili, optional
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs with minced garlic, chopped lemongrass, grated fresh ginger, turmeric, sambal oelek chili paste, soy sauce, fresh lime juice, and honey or brown sugar. Mix well to ensure the chicken is thoroughly coated. Season with salt and black pepper to taste. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably 4 hours for deeper flavor. For the best results, marinate overnight.
⏱️ 10 min - 2
In a medium saucepan, combine the soaked and drained rice, coconut milk, and salt. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and cook for 12-15 minutes, or until all the liquid has been absorbed.
⏱️ 20 min - 3
While the rice is cooking, prepare the satay sauce. In a small saucepan, combine the smooth peanut butter, coconut milk, sambal oelek, grated garlic clove, soy sauce, honey or brown sugar, and fresh lime juice. Warm gently over low heat, stirring continuously, 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. Taste and adjust with additional lime juice, honey, or water if needed to balance the flavors.
⏱️ 10 min - 4
After the rice has cooked, remove it from the heat and let it steam, covered, for an additional 10 minutes. Then, fluff the rice with a fork.
⏱️ 10 min - 5
Heat a large pan or skillet over medium-high heat with a drizzle of neutral oil. Once hot, add the marinated chicken thighs and sear for 3-4 minutes per side until golden brown and caramelized. Reduce the heat to medium-low and continue cooking, flipping occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min - 6
To assemble, spoon the fluffy coconut rice onto serving plates. Top with the cooked sambal chicken. Drizzle generously with the creamy satay sauce. Garnish with fresh sliced cucumber and fresh cilantro. If desired, add fresh chili for an extra kick. Serve immediately and enjoy!
⏱️ 5 min