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Malay Spiced Grilled Chicken Satay with Peanut Sauce and Cucumber Rice

This grilled dish pairs jasmine rice with cucumber, small dice, chicken thigh, boneless, skinless, cut into strips and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
56 g Carbohydrates
32 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 52g jasmine rice (dry) 190 kcal
  • 127g water 0 kcal
  • 73g cucumber, small dice 11 kcal
  • 121g chicken thigh, boneless, skinless, cut into strips 146 kcal
  • 7g soy sauce 5 kcal
  • 4g sugar 15 kcal
  • 2g ground coriander 6 kcal
  • 5g vegetable oil 44 kcal
  • 24g peanut butter, unsweetened 141 kcal
  • 42g coconut milk 83 kcal
  • 6g chili paste 11 kcal

Cooking instructions

  1. jasmine rice (dry)watercucumber
    Cook rice with water until tender. Fold in diced cucumber and a pinch of salt; keep covered to warm through.
  2. chicken thighsoy saucesugarground coriandervegetable oil
    Thread chicken onto skewers. Mix soy sauce, sugar, coriander, and vegetable oil; coat the chicken and marinate 10-15 minutes.
  3. waterpeanut buttercoconut milkchili paste
    In a small saucepan, warm peanut butter with coconut milk and chili paste, stirring until smooth. Adjust thickness with a splash of water if needed.
  4. Grill or pan-grill satay over medium-high heat 3-4 minutes per side until cooked through and lightly charred.
  5. jasmine rice (dry)cucumbersoy saucepeanut butter
    Serve satay with peanut sauce and cucumber rice.

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