Delicious plate of satay-style chicken served with rice and garnished with vegetables

Satay-style Chicken and Rice

ByCasey Monroe

Why Make This Recipe

One-pan Satay-style Chicken and Rice is an easy and delicious meal that combines the rich flavors of peanut sauce with the heartiness of chicken and rice. It’s a complete dish that cooks in one pan, making cleanup a breeze. The creamy coconut milk and savory spices create a comforting taste that everyone will love. This recipe is perfect for busy weeknights or any time you crave something tasty and filling.

How to Make One-pan Satay-style Chicken and Rice

Ingredients

  • 2 cups (500 ml) chicken stock
  • 1 cup (250 ml) coconut milk (shake the can well)
  • ⅓ cup (90 g) smooth, unsweetened, all-natural peanut butter
  • 2 tbsp all-purpose soy sauce
  • 1 tsp dark soy sauce (optional, for color – can be replaced with more all-purpose soy sauce)
  • 1½ tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tbsp red curry paste (adjust to taste)
  • 1 tsp freshly grated ginger
  • 1 tsp freshly grated garlic
  • 800 g (1 lb 12 oz) boneless chicken thighs, trimmed, skin on or off (about 6 boneless chicken thighs)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp curry powder
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tbsp olive oil, plus 1 tbsp extra for cooking
  • 1½ cups (300 g) jasmine rice, rinsed
  • ½ cup (80 g) roasted peanuts, roughly chopped
  • 3 spring onions (scallions), finely sliced
  • ¼ bunch fresh coriander (cilantro), chopped
  • Fresh red chili, sliced (optional)
  • Lime wedges, to serve

Directions

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. In a large jug or bowl, combine the chicken stock, coconut milk, peanut butter, all-purpose soy sauce, dark soy sauce, honey, lime juice, red curry paste, ginger, and garlic. Set aside.
  3. Place the chicken in a large bowl. Sprinkle it with garlic powder, onion powder, curry powder, sweet paprika, salt, and black pepper. Drizzle with olive oil and toss to coat the chicken evenly.
  4. Heat 1 tablespoon of olive oil in a large, heavy-based frying pan over medium-high heat. Cook the chicken for 2–3 minutes per side until golden (it will still be raw in the center). Set aside on a plate. Drain any excess fat from the pan, leaving at least 2 tablespoons for flavor.
  5. In the same pan, add the rice, then pour in the simmer sauce while scraping up any browned bits from the bottom. Bring to a boil, then reduce to a simmer.
  6. Nestle the chicken on top, skin-side up if applicable, keeping it visible.
  7. Cover tightly with foil or a lid and bake in the oven for 30 minutes. Remove the foil or lid and bake for another 5–10 minutes, until the rice is tender and the liquid is absorbed.
  8. Remove from the oven and let it sit for 10 minutes. This allows the rice to finish steaming.
  9. Take the chicken out from the rice. Fluff the rice with a fork to mix in any sauce on top, then return the chicken to the pan.
  10. Top with crushed peanuts, sliced spring onion, coriander, and chili, if using. Serve with lime wedges for squeezing.

How to Serve One-pan Satay-style Chicken and Rice

Serve your One-pan Satay-style Chicken and Rice hot straight from the pan. It pairs wonderfully with lime wedges for an extra burst of flavor. You can also add a side of fresh salad or steamed vegetables for a complete meal.

How to Store One-pan Satay-style Chicken and Rice

Store any leftovers in an airtight container in the fridge. It can stay fresh for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through.

Tips to Make One-pan Satay-style Chicken and Rice

  • Be sure to rinse the jasmine rice before cooking to remove excess starch, which helps keep the grains fluffy.
  • Adjust the level of red curry paste according to your taste. If you prefer it spicier, add more!
  • If you like a stronger peanut flavor, add a little extra peanut butter to the sauce.

Variation

You can swap out chicken thighs for chicken breasts if you prefer a leaner cut of meat. Alternatively, you can use tofu or vegetables for a vegetarian option.

FAQs

  1. Can I use other types of rice?
    Yes, you can use basmati or long-grain rice, but adjust the cooking time as needed based on the rice variety.

  2. Is this dish gluten-free?
    If you use gluten-free soy sauce, this dish can easily be made gluten-free.

  3. Can I freeze leftovers?
    Yes, you can freeze it. Just ensure it’s in a well-sealed container. When reheating, it’s best to thaw it in the fridge overnight before warming it up.