Print
Description
A flavorful one-pan dish combining tender chicken satay with creamy coconut rice, packed with protein and bold Southeast Asian flavors.
Ingredients
- 2 cups jasmine rice
- 1 can (400ml) coconut milk
- 1.5 lbs chicken breast, cubed
- 3 tbsp satay seasoning
- 1 red bell pepper, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1/4 cup roasted peanuts
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Rinse rice until water runs clear, then drain.
- Mix rice with coconut milk and 1 cup water in baking dish.
- Toss chicken with satay seasoning, garlic, and ginger.
- Brown chicken in skillet for 3 minutes per side.
- Layer chicken, bell pepper, and onion over rice.
- Cover with foil and bake for 30 minutes.
- Whisk peanut butter, lime juice, and fish sauce.
- Drizzle sauce over casserole after baking.
- Garnish with peanuts and cilantro.
Notes
- Substitute chicken thighs for juicier results
- Add chili flakes for extra heat
- Let rest 10 minutes before serving
- Keeps well refrigerated for 3 days
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southeast Asian