Satay Chicken with Rice

Satay Chicken with Rice

Ready in 35 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 16, 2018.



  • 1½ cups basmati rice
  • 2¼ cups water ^


  • 1 pack chicken thighs
  • 1 pack satay sauce
  • ¼ cup water ^


  • 1 apple
  • 1 pack slaw
  • 1 pack slaw dressing

To Serve

  • 1 pack mung bean sprouts
  • 1 pack chopped peanuts


  1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, stir, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid.
  2. Prep chicken Pat chicken dry and slice into 1cm strips.
  3. Cook chicken Heat a small drizzle of oil in a non-stick fry-pan on medium-high heat. Cook chicken for 6-8 minutes, or until cooked through. Turn to brown on all sides. Set aside, covered, to keep warm. Reserve pan.
  4. Prep slaw While chicken cooks, grate apple and toss in a medium bowl with remaining slaw ingredients. Season.
  5. Heat satay sauce Return reserved pan to low-medium heat. Add satay sauce and water. Cook gently, stirring for about 1 minute, until slightly thickened and heated through. If sauce is too thick, add a little more water, until desired consistency is reached. Add chicken back to sauce. Mix to coat and season. Keep sauce and chicken separate for fussy foodies.
  6. Serve rice, chicken and slaw topped with mung bean sprouts and peanuts.