Chicken Satay Rice Bowl

Chicken Satay Rice Bowl

Serves 4

A rice bowl topped with slices of marinated and grilled chicken breast, cucumber salad, vegetables and a peanut sauce vinaigrette.

For Chicken Marinade

• 2 pounds chicken breasts or thighs
• 2 stalk lemongrass, chopped
• 1/4 cup vegetable oil
• 1/4 cup fish sauce
• 1/4 cup light brown sugar
• 2 tablespoon freshly squeezed lime juice
• 2 tablespoon soy sauce
• 4 cloves of garlic
• 1 thumbs sized piece of ginger, grated

For Peanut Sauce Vinaigrette

• 3/4 cup Coconut Milk (I use reduced fat)
• 1/3 cup peanut butter (use fresh ground, not a sweetened one or one with emulsifiers)
• 1 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Juice of 1 lime
• 1 teaspoon soy sauce
• 1 tsp water or more to get desired consistency
• 1/2 teaspoon rice wine vinegar

(Additional heat as desired: Sriracha, chili paste, etc...)

Spicy Cucumber Salad

• 1 cucumber sliced into thin half-circles
• 1 shallot, sliced thin
• 1-2 hot peppers (I used 2 jalapenos that had turned red, but use what suits you!), sliced very thin
• 1/3 cup rice wine vinegar
• 2 teaspoons brown sugar
• 1 teaspoon salt

For Rice Bowl

• 1 1/2 cups black rice cooked in 3 cups of water
• 1 cup sugar or snow peas, blanched or fresh
• 1 cup broccoli or bean sprouts
• Dry roasted peanuts
• Cilantro
• Lime, cut into 4 wedges

For Chicken Marinade

• If using breasts, pound with meat tenderizer to thin them out for quicker grilling.
• Combine all ingredients in blender or food processor and blend until fully combined.
• Pour over chicken in container for at least 2-3 hours. I marinate mine for 7 hours and they are perfection...tasty and moist!

30 minutes before you want to serve your meal, remove chicken from marinade and grill (inside or out) for 7-10 minutes on each side, until cooked through. Slice thin

For Spicy Cucumber Salad

• Heat vinegar, salt and sugar in microwave or on stove until sugar and salt are dissolved.
• Place all sliced vegetables in a glass bowl and pour vinegar over vegetables.
• Refrigerate until ready to use. I make my salad 1 hour before eating to allow flavors to meld.

For Vinaigrette

• Combine all ingredients in food processor or blender
• Process until combined and set aside.

Assemble Satay Rice Bowl

• Divide Rice among 4 bowls
• Top with grilled chicken, vegetables and vinaigrette
• Garnish with peanuts, cilantro and limes.

Pics and printable recipe available at: Nourish and Nestle

bon appetit