Malaysian-Inspired Sambal Satay Chicken with Coconut Rice
A vibrant Malaysian-inspired dish that pairs spicy sambal‑marinated chicken with fragrant coconut rice and a silky peanut satay sauce. Bright lime and honey balance the heat, while cucumber and cilantro add a refreshing crunch.
Maker: foodie_mette
From: Instagram(view original)
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Ingredients
- 14 oz boneless chicken thighs
- 3 garlic cloves
- 1 1/2 tsp lemongrass
- 1 tsp fresh ginger
- 1 tsp turmeric
- 2 tsp sambal oelek chili paste
- to taste neutral oil
- to taste salt
- to taste black pepper
- 8 4/5 oz washed rice
- 1 tsp salt
- to serve cucumber
- to serve fresh cilantro
- to serve fresh chili
Creamy Satay Sauce
- 2 tbsp smooth peanut butter
- 1/4 cup coconut milk
- 1 tsp sambal oelek
- 1 garlic clove
- 1 1/2 tsp soy sauce
- 1 tsp honey
- 1 tbsp fresh lime juice
Instructions
- 11. In a large bowl combine the chicken thighs with minced garlic, chopped lemongrass, grated ginger, turmeric, sambal oelek chili paste, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, a drizzle of neutral oil, and a pinch of salt and black pepper; mix until the chicken is evenly coated.
- 22. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 4 hours, or overnight for maximum flavor development.
- 33. While the chicken marinates, rinse the rice under cold water until the water runs clear, then soak it in water for 10 minutes and drain.
- 44. In a medium saucepan combine the drained rice, 400 ml coconut milk, and 1 tsp salt; bring to a gentle boil over medium heat.
- 55. Once boiling, reduce the heat to low, cover tightly, and simmer for 12–15 minutes until the liquid is absorbed and the rice is tender.
- 66. Remove the saucepan from heat and let the rice steam, still covered, for 10 minutes; then fluff with a fork and keep warm.
- 77. Pre‑heat a large skillet or grill pan over medium‑high heat; add a thin layer of neutral oil.
- 88. Remove the chicken from the marinade, letting excess drip off, and place the pieces in the hot pan. Sear for 3–4 minutes per side until a deep golden crust forms.
- 99. Reduce the heat to medium, cover the pan, and continue cooking for another 5–7 minutes, turning occasionally, until the chicken reaches an internal temperature of 167°F (165°F).
- 1010. Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing.
- 1111. While the chicken rests, prepare the Creamy Satay Sauce as described in the component section.
- 1212. To serve, spoon a generous portion of coconut rice onto each plate, top with sliced chicken, and drizzle the warm satay sauce over the top.
- 1313. Garnish each serving with sliced cucumber, fresh cilantro leaves, and thin slices of fresh chili for extra heat and color.
- 1414. Serve immediately while hot, accompanied by extra lime wedges if desired.
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Frequently asked questions
- How long does it take to make Malaysian-Inspired Sambal Satay Chicken with Coconut Rice?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Malaysian-Inspired Sambal Satay Chicken with Coconut Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Malaysian-Inspired Sambal Satay Chicken with Coconut Rice recipe come from?
- It was shared by foodie_mette on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.