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Chicken Satay With Coconut Cauliflower Rice

Michelle
Print Recipe
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Servings 4

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

Instructions
 

CHICKEN

  • Add all ingredients (except chicken) to a large bowl and whisk to combine.
  • Add the chicken and toss to coat.
  • Cover and refrigerate allowing the chicken to marinate for at least 2 hours.
  • hread the chicken tenderloins onto skewers and preheat the grill to medium high heat.
  • Grill the chicken for 2 - 3 minutes per side, until cooked through.

COCONUT CAULIFLOWER RICE

  • Preheat oven to 400o F.
  • Spray a large baking sheet with cooking spray and set aside.
  • In a large bowl, toss the cauliflower rice and shredded coconut with the melted coconut oil and salt.
  • Spread the mixture out on the prepared baking sheet and roast for 25 minutes, until lightly browned.
  • Toss with the Nakano® Rice Vinegar and season with salt to taste.

SATAY SAUCE

  • 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.
  • Microwave on high for 45 seconds and stir again.
  • Microwave for another 30 seconds then whisk until creamy and smooth.
  • 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.