Chicken Satay Rice Bowl

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Step 1

For the marinade: In a bowl,the honey, lime juice, soy sauce, peanut butter and half a can of coconut milk (save the rest for the rice) Mix until combined. Add the chicken and toss together. Cover and marinate for at least 30 minutes to overnight.

Step 2

For the rice: In a medium sized pot or deep sided skillet, melt 1 tsp of coconut oil and turn the heat on medium. Toast the jasmine rice for 1-2 minutes, until fragrant and slightly toasty. Add the coconut milk, water, salt and agave nectar and mix until well combined. Bring to a simmer. Cover and cook for 20-25 minutes, until rice is fully cooked through. Remove the pot from the heat and transfer rice to a plate allowing to cool before serving or placing in the refrigerator for later on.

Step 3

For the quick pickled onions: In a small bowl, add the sliced red onion, apple cider vinegar, ¼ cup water, sugar and salt and mix well. Set aside for 30 minutes or can be made up to 3 days before and set in the refrigerator.

Step 4

When you’re ready to cook the chicken, heat a skillet on medium high heat. Add the chicken and marinade. Cook until the chicken is thoroughly cooked through and the sauce is reduced into a glossy glaze. Make sure the marinade boils for 5 minutes to kill any bacteria. Adjust seasoning with more soy sauce, honey/agave or curry powder as needed. Remove from the heat.

Step 5

When ready to assemble your bowl, add a generous amount of rice into your bowl. Top with your chicken, pickled onions, radishes, green onion and cilantro.