Chicken Satay with Orange Scented Jasmine Rice
Boldly blending Southeast Asian-inspired flavors with a citrusy twist, this Chicken Satay with Orange-Scented Jasmine Rice is a meal designed to impress both your taste buds and your dinner guests. Juicy chicken strips are marinated in a rich mixture of coconut milk, creamy peanut butter, and fragrant spices like turmeric and coriander, then grilled to tender perfection on skewers. Paired with fluffy jasmine rice delicately infused with zesty orange, this dish balances savory and sweet in every bite. Perfect for a vibrant weeknight dinner or a show-stopping weekend meal, this recipe brightens up your plate with fresh lime wedges and aromatic flair. Easy to prepare and irresistibly delicious, it’s a must-try for lovers of bold, global cuisine.
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Ingredients
- 500 grams Chicken breasts
- 200 ml Coconut milk
- 3 tablespoons Soy sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Brown sugar
- 2 Garlic cloves, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1.5 cups Jasmine rice
- 3 cups Water
- 1 teaspoon Orange zest
- 0.5 teaspoon Salt
- 4 Lime wedges
- 8 Wooden skewers, soaked in water
Directions
Step 1
Cut the chicken breasts into thin strips, approximately 1 inch wide and 3 inches long.
Step 2
In a mixing bowl, combine coconut milk, soy sauce, peanut butter, brown sugar, minced garlic, turmeric, and ground coriander. Mix well to create a marinade.
Step 3
Add the chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Step 4
While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear.
Step 5
In a medium saucepan, combine the rinsed rice, water, orange zest, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is fully cooked and fragrant.
Step 6
Remove the rice from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 7
Preheat a grill pan or outdoor grill over medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers.
Step 8
Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and slightly charred on the edges.
Step 9
Serve the chicken satay over the orange-scented jasmine rice. Garnish with lime wedges on the side for a burst of fresh citrus flavor.
Nutrition Facts
| Serving size | (1867.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1615.8 |
| Total Fat 36.2g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 410.9mg | 0% |
| Sodium 3339.8mg | 0% |
| Total Carbohydrate 141.4g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 27.0g | |
| Protein 175.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 219.5mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 799.6mg | 0% |
Source of Calories