Dairy & Nut-Free Rijsttafel Chicken Sate

Ingredients

• about 680 g Chicken thighs, boneless and skinless, cut into cubes
• 0.25 cup Soy sauce (check label for allergens)
• 2 tablespoons Brown sugar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.25 cup Sunflower seed butter
• 2 tablespoons Lime juice
• 0.5 cup Coconut milk (full-fat)
• 2 cups Rice
• 1 tablespoon Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the about 680 g of chicken thighs, cut into 2.54 cm cubes, with the 0.25 cup of soy sauce, 2 tablespoons of brown sugar, 2 cloves of minced garlic, and 1 teaspoon of grated ginger in a medium bowl. Stir thoroughly to coat all the chicken pieces evenly, then let the chicken marinate at room temperature for at least 15 minutes.
2. 2In a separate small bowl, whisk together the 0.25 cup of sunflower seed butter, 2 tablespoons of lime juice, and 0.5 cup of coconut milk until the sauce is smooth and fully combined.
3. 3To cook the 2 cups of rice, combine the 2 cups of rice with 4 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and keep the cooked rice covered to stay warm.
4. 4If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning during cooking. Carefully thread the marinated chicken pieces onto the skewers, ensuring they are not packed too tightly.
5. 5Heat the 1 tablespoon of vegetable oil in a 30.48 cm skillet or grill pan over medium-high heat, aiming for approximately 204.4°C (200°C). Once the oil is shimmering, carefully place the chicken skewers into the pan, making sure not to overcrowd it. Cook the skewers for 5-7 minutes per side, turning them to ensure even cooking, until the chicken is cooked through, has a light char, and reaches an internal temperature of 74°C when measured with a meat thermometer.
6. 6Serve the cooked chicken sate immediately over the warm 2 cups of rice, then drizzle generously with the prepared sunflower seed butter sauce.

Substitutions

Related Guides