Satay chicken rice bowl
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Satay chicken rice bowl

By Esther Clark

Impress your nearest and dearest with this chicken satay and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine’s

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 756
  • fat 40g
  • saturates 8g
  • carbs 70g
  • sugars 12g
  • fibre 3g
  • protein 29g
  • salt 1.4g

Ingredients

  • 175g Thai sticky rice (or 350g pre-cooked)
  • 100ml rice vinegar
  • 1 tbsp caster sugar
  • ½ cucumber, peeled into ribbons
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 4 tbsp smooth peanut butter
  • 2 boneless and skinless chicken thighs
  • 1 small red chilli, finely sliced
  • 2 tbsp chopped peanuts

Tip

Chicken satay fried rice

Shred any leftover chicken from the satay chicken rice bowl. Heat some oil in a frying pan and add any leftover rice, sauce and extra soy, then stir-fry with a handful of frozen peas and the shredded chicken until hot.

Method

  1. Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.

  2. Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.

  3. Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

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