singaporean

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.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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

jasmine rice (dry)watercucumber
Cook rice with water until tender. Fold in diced cucumber and a pinch of salt; keep covered to warm through.
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.
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.
Grill or pan-grill satay over medium-high heat 3-4 minutes per side until cooked through and lightly charred.
jasmine rice (dry)cucumbersoy saucepeanut butter
Serve satay with peanut sauce and cucumber rice.