Chicken Satay with Volcanic Rice and Broccoli

By January 22, 2020 No Comments
Category, , , DifficultyBeginner

A nut-free satay sauce is a frequently made family-friendly flavor in my kitchen. I always feel like a foodie inside the realm of nutrition because I love to flirt with cuisines from all over, different flavor profiles, + make things we all would order at a restaurant but give it a recipe makeover by replacing some ingredients with healthier options and adapting the recipe so it isn't too complicated or time-consuming for all cooking levels.

I took this recipe to a different place too by using skinless, boneless chicken thighs so they added another depth for a more "comfort" food like recipe this season.

QUICK COOKING TIPS:
For the broccoli: when you are in a pinch, buy it pre-cut into florets. Then, use a microwave-friendly dish with 1/4 cup of water at the bottom + gently steam the broccoli in the microwave for 4-6 minutes. Watch over-cooking. Stop at 4 minutes + fork it- if it is not tender enough for you- add another minute at a time until cooked to your liking without being mushy.

For the rice: I buy Lotus Foods rice bowls that are steamed in a minute. They make meal time at home or the office so much easier.

Yields4 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins
For the marinade
  cup coconut aminos (or Bragg's liquid aminos)
 2 green onions, sliced
 3 tbsp raw honey
 3 tbsp cilantro, chopped
 3 tbsp chili sauce (watch the sugar content- it varies per brand)
 2 tbsp toasted sesame oil
 2 tsp garlic, minced (buy Gourmet Gardens garlic paste for quick use)
For the sauce
  cup SunButter - sunflower seed butter
 2 green onions, sliced
 2 tbsp marinade, reserved
 2 tsp lime juice
 3 tbsp hot water - to thin out
For the bowl
 1 lb chicken thighs, skinless and boneless
 1 ½ container(s) black or volcanic rice, prepared
 4 cups broccoli, steamed
 2 tbsp raw sesame seeds or hemp hearts
To garnish
 extra green onion, chopped
 extra cilantro, chopped
1

Preheat the oven to 425 degrees F.

2

In a medium bowl, combine coconut aminos, sliced green onions, honey, minced cilantro, chili sauce, sesame oil, and minced garlic. Place the chicken pieces into a shallow dish and cover with marinade (keep 2 TB of marinade for the adding to the sauce.) Cover the dish and marinate the meat in the refrigerator for at least 30 minutes to overnight.

3

In an oven-proof skillet over medium heat, sear the chicken thighs on both sides for 2-3 minutes. Place in the oven + bake for 10-12 minutes; flipping halfway.

4

While the chicken is cooking- make the sauce. Combine the reserved 2 tablespoons of marinade, SunButter, lime juice, and hot water- stir until smooth. Add additional hot water to reach desired thickness.

5

TO SERVE: place 2 chicken thighs with 1/2 cup prepared rice, 1 cup broccoli, topped with cilantro, scallions, + sesame seeds.

Ingredients

For the marinade
  cup coconut aminos (or Bragg's liquid aminos)
 2 green onions, sliced
 3 tbsp raw honey
 3 tbsp cilantro, chopped
 3 tbsp chili sauce (watch the sugar content- it varies per brand)
 2 tbsp toasted sesame oil
 2 tsp garlic, minced (buy Gourmet Gardens garlic paste for quick use)
For the sauce
  cup SunButter - sunflower seed butter
 2 green onions, sliced
 2 tbsp marinade, reserved
 2 tsp lime juice
 3 tbsp hot water - to thin out
For the bowl
 1 lb chicken thighs, skinless and boneless
 1 ½ container(s) black or volcanic rice, prepared
 4 cups broccoli, steamed
 2 tbsp raw sesame seeds or hemp hearts
To garnish
 extra green onion, chopped
 extra cilantro, chopped

Directions

1

Preheat the oven to 425 degrees F.

2

In a medium bowl, combine coconut aminos, sliced green onions, honey, minced cilantro, chili sauce, sesame oil, and minced garlic. Place the chicken pieces into a shallow dish and cover with marinade (keep 2 TB of marinade for the adding to the sauce.) Cover the dish and marinate the meat in the refrigerator for at least 30 minutes to overnight.

3

In an oven-proof skillet over medium heat, sear the chicken thighs on both sides for 2-3 minutes. Place in the oven + bake for 10-12 minutes; flipping halfway.

4

While the chicken is cooking- make the sauce. Combine the reserved 2 tablespoons of marinade, SunButter, lime juice, and hot water- stir until smooth. Add additional hot water to reach desired thickness.

5

TO SERVE: place 2 chicken thighs with 1/2 cup prepared rice, 1 cup broccoli, topped with cilantro, scallions, + sesame seeds.

Chicken Satay with Volcanic Rice and Broccoli

Leave a Reply