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Michelle

Chicken Satay With Coconut Cauliflower Rice

Print Recipe
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

CHICKEN
  • 2 tbsp soy suace
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 3 cloves garlic - minced
  • 1/4 cup canned coconut milk
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1/2 tsp salt - divided
  • 1 tsp cumin
  • 1 tsp fresh ginger - grated
  • 1 tbsp fresh lime juice
  • 1 1/2 lbs chicken tenderloins
COCONUT CAULIFLOWER RICE
  • 4 cups cauliflower rice
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsp coconut oil - melted
  • 1 tsp salt
  • 2 tbsp Nakano® Rice Vinegar
SATAY SAUCE
  • 1/4 cup peanut butter
  • 1 tbsp Nakano® Rice Vinegar
  • 2 tsp fresh lime juice
  • 1 tsp red chili paste
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger - grated

Method
 

CHICKEN
  1. Add all ingredients (except chicken) to a large bowl and whisk to combine.
  2. Add the chicken and toss to coat.
  3. Cover and refrigerate allowing the chicken to marinate for at least 2 hours.
  4. hread the chicken tenderloins onto skewers and preheat the grill to medium high heat.
  5. Grill the chicken for 2 - 3 minutes per side, until cooked through.
COCONUT CAULIFLOWER RICE
  1. Preheat oven to 400o F.
  2. Spray a large baking sheet with cooking spray and set aside.
  3. In a large bowl, toss the cauliflower rice and shredded coconut with the melted coconut oil and salt.
  4. Spread the mixture out on the prepared baking sheet and roast for 25 minutes, until lightly browned.
  5. Toss with the Nakano® Rice Vinegar and season with salt to taste.
SATAY SAUCE
  1. To make the peanut sauce, In a small bowl, mix peanut butter, Nakano® Rice Vinegar, lime juice, sesame oil, chili paste, brown sugar, soy sauce and ginger.
  2. Microwave on high for 45 seconds and stir again.
  3. Microwave for another 30 seconds then whisk until creamy and smooth.
  4. Serve the chicken over cauliflower rice and drizzle with the prepared satay sauce. Garnish with chopped peanuts and cilantro.
    ENJOY!

Notes

This dish is amazing with quick pickled cucumbers. Add 1 cup Nakano® Rice Vinegar, 1⁄3 cup sugar and 1 teaspoon of salt to a small saucepan and bring to a boil, stirring until sugar is dissolved. Pour over thinly sliced cucumbers, cover and chill. Serve with your favorite dish.