Thai Satay Chicken Salad with Jasmine Rice

Thai Satay Chicken Salad with Jasmine Rice

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 3, 2016.
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Delicious Peanut Satay Chicken Salad with Fragrant Jasmine Rice

Ingredients

RICE

  • 1 1/2 cups jasmine rice
  • 1/2 teaspoon salt
  • 2 1/4 cups water

THAI SATAY CHICKEN

  • 1/4 cup peanut butter
  • 1–2 tablespoons sweet chilli sauce
  • 1/3 cup coconut cream
  • 1 clove garlic, minced
  • 1 tablespoon fish or soy sauce
  • Juice of 1/2 a lemon
  • 450g chicken thighs

SALAD

  • 1/2 iceberg lettuce roughly chopped
  • 2 tomatoes, cut into wedges
  • 1/4-1/2 red onion, thinly sliced
  • 1/2 telegraph cucumber, halved lengthways and sliced
  • 1 capsicum, core and seeds removed and thinly sliced
  • 3 tablespoons coriander and mint leaves

DRESSING

  • 100g natural yoghurt
  • 1/3 cup coconut cream
  • Juice of 1/2 a lemon
  • 3 tablespoons chopped coriander and mint leaves

Steps

  1. oven to 210°C. Line an oven tray with baking paper.
  2. Place all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  3. Mix peanut butter, chilli sauce, coconut cream, garlic, fish/soy sauce and lemon juice together with a fork until the paste is thick and well combined.
  4. Pat chicken dry with paper towels. Season with salt and pepper. Place chicken onto prepared tray (leaving space between each piece) and spread a thick layer of satay paste on each thigh. Cook in top part of the oven for 15 minutes or until cooked through. Remove from oven and set aside to rest for 5–8 minutes. Slice thickly.
  5. Toss salad ingredients together. Whisk dressing ingredients together and season well with salt and pepper.
  6. Divide salad between plates and top with satay chicken. Drizzle over dressing and serve with ¾ cup of jasmine rice per person on the side.

Nutritional Information

Energy 2065 kj
494 kcal
Protein 29.9g
Carbohydrate 49.0g
Fat 19.6g