Satay chicken bowls with cucumber salad and coconut rice
Everyday staples come together in this flavour-packed, gluten-free feast perfect for any night of the week.
Don’t be put off by the long list of ingredients. This is made with simple, everyday staples, with many ingredients overlapping in the marinade, sauce and salad. The result? A beautifully balanced, gluten-free dish packed with rich, nutty satay flavours, refreshing cucumber salad and creamy coconut rice. It’s an easy yet impressive meal, perfect for any night of the week.
Ingredients
3 medium chicken breasts (about 600g in total), cut into cubes
MARINADE
2 tbsp natural peanut butter (crunchy or smooth)
2cm knob of ginger, peeled and finely chopped
2 tbsp gluten-free dark soy sauce
2 tsp caster sugar or pure maple syrup
1 tbsp curry powder
¼ cup coconut milk
COCONUT RICE
1 cup jasmine rice, rinsed well
1 cup coconut milk
½ tsp salt
SATAY SAUCE
½ cup peanut butter
¼ cup caster sugar
pinch curry powder
1 cup coconut milk
1-2 tbsp gluten-free dark soy sauce
2 tbsp apple cider vinegar
CUCUMBER SALAD
10 baby cucumbers, split lengthwise and cut into chunks
½ bunch coriander, roughly chopped
3 spring onions, finely chopped
juice of 1 lime
½ cup roasted peanuts, roughly chopped
2 tbsp rice wine vinegar
1 tsp caster sugar
Method
Step 1
In a large bowl, combine the peanut butter, ginger, soy sauce, caster sugar (or maple syrup), curry powder, and coconut milk. Add the diced chicken and toss to coat well. Marinate for at least 10 minutes, or ideally overnight.
Step 2
Thread the marinated chicken onto skewers (see note), placing about 3 pieces on each. If you prefer, you can cook the chicken without skewers.
Step 3
Rinse the jasmine rice well in cold water. In a medium saucepan, combine the rinsed rice with coconut milk, salt and 1½ cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes, until cooked through. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
Step 4
Meanwhile, combine the peanut butter, caster sugar, curry powder, coconut milk, soy sauce and vinegar in a small saucepan over low heat. Stir continuously until the mixture is smooth and heated through, about 10 minutes. Adjust the seasoning to taste, adding a little more soy sauce for saltiness or sugar for sweetness if required. Set aside.
Step 5
Heat a large frypan or barbecue to medium heat. Lightly oil the surface if needed. Cook the satay skewers for about 5-7 minutes each side, or until the chicken is fully cooked. If they start browning too quickly, lower the heat to ensure even cooking.
Step 6
In a large bowl, combine the cucumbers, coriander and spring onions. In a small bowl, whisk together the lime juice, rice wine vinegar and caster sugar until the sugar dissolves. Pour the dressing over the salad and toss to coat. Sprinkle the roasted peanuts on top just before serving.
Step 7
Divide the coconut rice among 4 bowls, top with cucumber salad, then the satay chicken skewers, and spoon over the warm satay sauce.
Note
If you’re cooking for someone who cannot tolerate gluten, double-check the ingredients for “certified gluten-free” labels.
Soaking bamboo skewers in water before using them on a barbecue will help prevent them from burning.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.From our partners
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Original URL: https://www.watoday.com.au/goodfood/recipes/satay-chicken-bowls-with-cucumber-salad-and-coconut-rice-20250603-p5m4l1.html