Malaysian-inspired Sambal Satay Chicken Served with Coconut

• total tid: 2 hours 57 minutes

Ingredienser

Sambal chicken:

14 oz / 400 g boneless chicken thighs

3 garlic cloves, minced

1–2 tsp chopped lemongrass

1 tsp fresh ginger, grated

1 tsp turmeric

2 tsp sambal oelek chili paste

2 tbsp soy sauce

1 tbsp fresh lime juice

1 tsp honey or brown sugar

neutral oil

salt + black pepper to taste

Creamy satay sauce:

2 tbsp smooth peanut butter

¼ cup / 60 ml coconut milk

1 tsp sambal oelek

1 garlic clove, grated

1–2 tsp soy sauce

1 tsp honey or brown sugar

1 tbsp fresh lime juice

Warm gently in a saucepan until smooth and creamy. Add a splash of water if needed until you reach a silky, pourable consistency.

Coconut rice:

250 g / 1¼ cup washed rice (soaked 1 hour, and drained)

13 ½ oz / 400 ml coconut milk

1 tsp salt

TO SERVE

sliced cucumber

fresh cilantro

fresh chili (optional)

Fremgangsmåte

Marinate the chicken: Mix everything together and coat the chicken well. Let sit for at least 1–4 hours (overnight for the best flavor).

Prepare the coconut rice: Cook the soaked and drained rice with coconut milk and salt. Bring to a gentle boil, cover, and cook on low heat for 12–15 minutes. Let steam for 10 minutes, then fluff with a fork.

Make the satay sauce: Warm all ingredients together until smooth, creamy, and balanced. Adjust with lime, honey, or water if needed.

Cook the chicken: Sear in a hot pan for 3–4 minutes per side until golden and caramelized. Lower the heat and continue cooking until cooked through.

Assemble: Serve the chicken over coconut rice with creamy satay sauce, sliced cucumber, chili and fresh cilantro. Enjoy 🫶