Chicken Satay Bowl in the Ninja Combi

If you're looking for a restaurant-quality meal that comes together in under 30 minutes, this Chicken Satay with Coconut Jasmine Rice is about to become your new favorite weeknight dinner. Made entirely in the Ninja Combi, this recipe delivers perfectly tender, beautifully browned chicken with aromatic coconut rice, all cooked at the same time.

The secret to this dish is the incredible marinade featuring coconut milk, chili garlic sauce, fresh ginger, and turmeric. It creates that authentic satay flavor you'd find at your favorite Thai restaurant, but it's so simple to make at home. And the best part? While traditional chicken satay requires grilling on skewers, we've simplified the process by cutting the chicken into chunks and cooking everything in one appliance.

Suggested Kitchen Tools for Chicken Satay with Coconut Jasmine Rice

• Ninja Combi
• Mixing bowl
• Whisk or spoon
• Parchment paper
• Tongs
• Measuring cups and spoons

Ingredients & Substitutions

This chicken satay bowl uses simple, flavorful ingredients that work together to create an authentic Thai-inspired dish. Most ingredients are easy to find at your regular grocery store.

Coconut Milk

Used in Recipe: Canned coconut milk (not the carton from the dairy section)

What it Does: Coconut milk is essential for creating the creamy marinade and giving the rice its signature coconut flavor. One standard 14-15oz can provides enough for both the marinade and the rice. The fats in coconut milk help tenderize the chicken while adding richness to both components of the dish.

Substitutions: There's no good substitute for canned coconut milk in this recipe. Light coconut milk can be used but will result in less flavor. Do not use coconut milk from a carton as it's too thin.

Chili Garlic Sauce

Used in Recipe: Asian-style chili garlic sauce (not chili sauce that looks like ketchup)

What it Does: This sauce brings heat and depth to the marinade with chunks of garlic and chilies. It's the key ingredient that gives the chicken its characteristic satay spice and aromatic quality.

Substitutions: Sambal oelek can be substituted, though you'll need to add extra minced garlic. Sriracha will work in a pinch but creates a different flavor profile.

Fresh Garlic and Ginger

Used in Recipe: Minced fresh garlic and ginger (or ginger paste from a tube)

What it Does: These aromatics form the flavor foundation of the marinade. Ginger adds a bright, slightly spicy note while garlic provides savory depth. Together they create the authentic Asian flavor profile.

Substitutions: Pre-minced garlic in a jar can be used. Ginger paste in a tube is actually preferred for convenience. Ground ginger is not recommended as the flavor is too different.

Lemon Juice and Zest

Used in Recipe: Fresh lemon juice and lemon zest

What it Does: The lemon provides brightness and acidity to balance the rich coconut milk. The zest is especially important in this recipe as it compensates for the lack of lemongrass paste, which can be hard to find. The citrus notes help create that authentic satay flavor.

Substitutions: If you can find lemongrass paste, use 1 tablespoon of that instead of the lemon zest. Lime juice can replace lemon juice, but keep the lemon zest for brightness.

Turmeric

Used in Recipe: Ground turmeric

What it Does: Turmeric gives the chicken its beautiful golden color and adds an earthy, slightly bitter note that's characteristic of satay dishes. It also has anti-inflammatory properties.

Substitutions: There's no good substitute for turmeric's color and flavor. You can omit it if necessary, but the dish won't have the traditional appearance or complete flavor profile.

Chicken Breast

Used in Recipe: Boneless, skinless chicken breast cut into large chunks

What it Does: Chicken breast provides lean protein that absorbs the marinade flavors beautifully. The large 1.5 to 2-inch chunks are specifically sized to prevent overcooking during the Combi Meal cooking process.

Substitutions: Chicken thighs work perfectly and may even be more flavorful and juicy. No timing changes needed. Keep the same large chunk size regardless of which cut you use.

Jasmine Rice

Used in Recipe: White jasmine rice, rinsed well

What it Does: Jasmine rice has a naturally fragrant, slightly floral aroma that complements the coconut milk perfectly. Rinsing removes excess starch so the rice cooks up fluffy rather than sticky.

Substitutions: Regular long-grain white rice works fine. Basmati rice is also acceptable. Brown rice would require different cooking times and liquid ratios.

Liquid for Rice

Used in Recipe: Water or chicken broth combined with coconut milk

What it Does: The combination of coconut milk and water (or broth) provides the liquid needed to steam the rice. Using the steam function requires double the normal amount of liquid. The coconut milk flavors the rice while the additional liquid ensures proper cooking.

Substitutions: Either water or chicken broth works equally well. Use chicken broth if you have leftover stock to use up, or water for simplicity. The total liquid should equal 3 cups for 1.5 cups of rice.

How to Make Chicken Satay with Coconut Jasmine Rice

This recipe comes together in two main stages: marinating the chicken (which requires at least an hour) and then the actual 20-minute cooking process where everything cooks simultaneously.

Mise En Place (prep for recipe)

Start by gathering all your ingredients.

• one 14-15oz can of coconut milk (which provides about 1.5 cups total)
• chicken breast cut into large 1.5 to 2-inch chunks
• measure out the rice and spices
• Prepare the garnishes
• Make the peanut sauce!

If you haven't already made peanut sauce, here is the recipe.

Peanut Sauce Recipe

Step One: Make the Marinade

In a mixing bowl, combine half a cup of coconut milk (save the rest for the rice) and the rest of the marinade ingredients. Use a metal whisk or spoon to mix everything together. The marinade will be bright yellow from the turmeric.

Step Two: Marinate the Chicken

Add the chicken chunks directly to the marinade bowl. The pieces should be larger than you might think - about 1.5 to 2 inches - because they'll shrink during cooking and this size prevents them from overcooking during the Combi Meal process.

Stir the chicken to coat it completely with the marinade, making sure to push all pieces underneath the liquid. Cover the bowl with plastic wrap and refrigerate for at least one hour, but you can marinate for up to 24-48 hours maximum. Don't marinate longer than two days or the texture will become mushy.

Step Three: Prepare the Chicken Tray

Line the top tray of your Ninja Combi with parchment paper. This is important for two reasons: it makes cleanup incredibly easy since the chicken won't stick, and it prevents excess moisture from pooling on the tray which can inhibit browning. Using parchment paper results in much better browning on the chicken.

Remove the marinated chicken from the refrigerator and arrange the pieces in a single layer on the parchment-lined tray, spacing them out slightly but fitting all 1.5 pounds of chicken on the tray. Don't blot off the marinade - you want it to bake onto the chicken for maximum flavor. Discard any remaining marinade in the bowl since it's had contact with raw chicken.

Step Four: Prepare the Coconut Rice

In the Combi pan, add 1.5 cups of jasmine rice that's been rinsed well under cold water until the water runs clear. Pour the remaining one cup of coconut milk from your can into a measuring cup. You should have about 1 cup, but it's fine if it is a little more or less, just add enough water or chicken broth to bring the total liquid to 3 cups.

Add about ⅛ teaspoon of Kosher or sea salt (just a pinch) and give everything a quick stir to combine.

Step Five: Cook in the Ninja Combi

Slide the chicken tray into the top level of the Ninja Combi and the rice pan into the bottom level. Make sure the lever is in the up position. Select the Combi Meals function and set the temperature to 450℉/230℃. Set the timer for 20 minutes and hit start.

Don't open the door during cooking - you need the steam to stay inside to cook the rice properly. It's completely normal to see steam coming out during the entire cooking time. During the first 7-10 minutes, the appliance will build steam from the liquid in the rice. You'll see it say "preheating" during this phase. After that, the top fan and heating element kick on at 450℉/232℃ to cook and brown the chicken while the rice finishes cooking below, protected from direct heat by the chicken tray.

Step Six: Finish and Serve

When the timer goes off, carefully remove the rice pan first and give it a good stir to fluff it up. Don't worry if you see some coconut milk on top - that's perfectly normal.

Then remove the chicken tray and admire that beautiful browning!

To serve as a satay bowl, start with a base of coconut rice, top with the chicken chunks (you can cut them smaller if you prefer), and garnish with sliced green onions or chives, crushed peanuts, peanut sauce, and fresh cilantro. The peanut sauce is highly recommended as a finishing touch.

Other Variations

Different Proteins: This marinade works beautifully with chicken thighs, No timing changes needed - just keep the same large chunk size. You could also try this with pork tenderloin cut into chunks.

Add Vegetables: Steam some broccoli, snap peas, or bok choy to add to your bowl for a more complete meal. You could also add edamame beans or a quick cucumber salad on the side.

Rice Alternatives: While jasmine rice is traditional, you can use regular long-grain white rice or basmati rice with the same cooking method. For a different presentation, serve over rice noodles instead of rice.

Spice Level: Adjust the heat by increasing or decreasing the chili garlic sauce. For a milder version, use just 1-2 teaspoons. For extra heat, add red pepper flakes to the marinade or use sambal oelek.

Traditional Skewers: If you want the classic presentation, thread the marinated chicken onto wooden skewers that have been soaked in water, then cook as directed. They'll look more traditional but taste exactly the same!

Storage & Reheating Instructions

How to Store Leftover Chicken Satay and Coconut Rice

This chicken satay bowl makes excellent meal prep and stores beautifully for quick lunches or dinners throughout the week.

Refrigeration

Store the chicken and rice in separate airtight containers in the refrigerator for up to 4 days. Keeping them separate prevents the rice from absorbing too much moisture from the chicken and maintains better texture. The coconut rice can become slightly firm when cold, but it reheats perfectly.

Freezer

Both the chicken and rice freeze well for up to 2 months. Allow everything to cool completely before freezing to prevent ice crystals from forming. Portion the chicken and rice into individual meal-sized containers or freezer bags, removing as much air as possible. Label with the date and contents. For best results, freeze the chicken and rice in separate containers so you can reheat them properly.

How to Reheat Chicken Satay and Coconut Rice

Microwave Method

Place the rice in a microwave-safe bowl and sprinkle with a tablespoon of water to add moisture. Cover loosely and microwave for 1-2 minutes until heated through, stirring halfway. For the chicken, microwave in 30-second intervals until warmed through, being careful not to overcook or it will dry out. Total reheating time is typically 2-3 minutes.

Stovetop Method

For the rice, add it to a pan with a splash of water or chicken broth, cover, and heat over medium-low heat, stirring occasionally until warmed through. The chicken can be reheated in a skillet over medium heat for 3-4 minutes, adding a tiny bit of oil if needed to prevent sticking.

Air Fryer Method

To restore some of the crispy exterior on the chicken, reheat it in an air fryer at 350℉/177℃ for 3-4 minutes. This won't work as well for the rice, so use the microwave or stovetop method for that.

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