Chicken Satay with Coconut Jasmine Rice
A complete 30-minute meal featuring tender, marinated chicken with authentic satay flavors and creamy coconut jasmine rice, all cooked simultaneously in the Ninja Combi. This Thai-inspired dish delivers restaurant-quality results with minimal effort.
Servings: 4 servings
Calories: 485kcal
Equipment
- Ninja Combi
Ingredients
Satay Marinade
- 1.5 pounds boneless skinless chicken breast cut into 1.5-2 inch chunks, chicken thighs also work
- 14 ounces coconut milk (use ½ cup in the marinade and the remaining for the rice) canned, not carton from dairy section
- 1 tablespoon chili garlic sauce
- 1 tablespoon garlic minced, about 3-4 cloves
- 1 tablespoon ginger minced or ginger paste from tube
- 1 tablespoon lemon 1 teaspoon zest and 1 Tablespoon juice
- 1 teaspoon fine grain sea salt or kosher salt
- 2 teaspoons ground turmeric
Coconut Rice
- 1.5 cups jasmine rice rinsed well until water runs clear
- 1 cup coconut milk remainder from marinade can
- 2 cups water or chicken broth total liquid with coconut milk should equal 3 cups
- ⅛ teaspoon salt
Garnishes
- 1 cup peanut sauce
- green onions or chives sliced
- peanuts crushed
- fresh cilantro
Instructions
Prep for recipe
Marinate the Chicken
- Trim and cube the chicken breast into 1½-2" pieces.
- In a mixing bowl, combine the marinade ingredients. Use a metal whisk or spoon to mix well (turmeric stains plastic and wood)
- Add 1.5 pounds chicken chunks (cut into 1.5-2 inch pieces) to the marinade. Stir to coat completely, pushing all chicken underneath the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24-48 hours maximum.
Assemble and Cook the Combi Meal
- Line the top tray of the Ninja Combi with parchment paper. This prevents sticking and helps achieve better browning.
- Remove chicken from refrigerator and arrange pieces in a single layer on the parchment-lined tray, spacing slightly. Do not blot off the marinade. Discard any remaining marinade in the bowl.
- In the Combi pan, add 1.5 cups rinsed jasmine rice, 1 cup coconut milk (remainder from can), and 2 cups water or chicken broth (total liquid should equal 3 cups). Add ⅛ teaspoon salt and stir to combine.
- Place chicken tray on the top level of the Ninja Combi and rice pan on the bottom level. Ensure lever is in the up position.
- Select Combi Meals function. Set temperature to 450℉/230℃ and time to 20 minutes. Press start. Do not open the door during cooking
- The Combi will first build steam (7-10 minutes of "preheating"), then the top fan and heating element will activate at 450℉/232℃ to cook and brown the chicken while the rice finishes cooking below.
- When timer completes, carefully remove rice pan and stir to fluff. Don't worry if you see coconut milk on top - this is normal. Remove chicken tray.
Assemble Chicken Satay Bowl
- To serve as a bowl, place coconut rice in the bottom, top with chicken chunks (cut smaller if desired), and garnish with sliced green onions, crushed peanuts, peanut sauce, and fresh cilantro.
Notes
PREP TIPS
• Keep marinated chicken cold in refrigerator even for the minimum 1-hour marinating time - cold chicken is important for proper cooking timing
VARIATIONS
• Adjust heat level by using more or less chili garlic sauce (1-2 teaspoons for mild, full tablespoon for medium heat)
• Add steamed vegetables like broccoli, snap peas, or bok choy to make it a more complete meal
• For traditional presentation, thread marinated chicken onto soaked wooden skewers before cooking
• Use regular long-grain white rice or basmati instead of jasmine if preferred SERVING SUGGESTIONS
• Top with crushed peanuts, peanut sauce (highly recommended), sliced green onions or chives, and fresh cilantro
• Serve with cucumber salad, edamame beans, or quick stir-fried vegetables on the side
• Add steamed broccoli or bok choy directly to the bowl for extra vegetables
• Drizzle with extra peanut sauce and a squeeze of lime juice STORAGE
• Refrigerator: Store chicken and rice separately in airtight containers for up to 4 days
• Freezer: Cool completely before freezing in individual portions for up to 2 months - freeze chicken and rice separately for best results
• This recipe is perfect for meal prep - make on Sunday and portion into containers for grab-and-go lunches all week NUTRITIONAL DISCLAIMER Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Add steamed vegetables like broccoli, snap peas, or bok choy to make it a more complete meal
• For traditional presentation, thread marinated chicken onto soaked wooden skewers before cooking
• Use regular long-grain white rice or basmati instead of jasmine if preferred SERVING SUGGESTIONS
• Top with crushed peanuts, peanut sauce (highly recommended), sliced green onions or chives, and fresh cilantro
• Serve with cucumber salad, edamame beans, or quick stir-fried vegetables on the side
• Add steamed broccoli or bok choy directly to the bowl for extra vegetables
• Drizzle with extra peanut sauce and a squeeze of lime juice STORAGE
• Refrigerator: Store chicken and rice separately in airtight containers for up to 4 days
• Freezer: Cool completely before freezing in individual portions for up to 2 months - freeze chicken and rice separately for best results
• This recipe is perfect for meal prep - make on Sunday and portion into containers for grab-and-go lunches all week NUTRITIONAL DISCLAIMER Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 52g | Protein: 38g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 110mg | Sodium: 680mg | Potassium: 520mg | Fiber: 2g | Sugar: 2g