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Chicken Satay with Volcanic Rice and Broccoli

Yields4 ServingsPrep Time20 minsCook Time12 minsTotal Time32 mins

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.

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.

Nutrition Facts

Serving Size 1/4 recipe

Servings 4


Amount Per Serving
Calories 485
% Daily Value *
Total Fat 26g40%
Total Carbohydrate 35g12%

Dietary Fiber 6g24%
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.