# Satay, Chicken, Rice and Spicy Salad - Sprout & Co

This is a spicy, sweet, rich, and creamy peanut satay chicken bowl, one of the most popular dishes on the menu since day one, made from scratch.

- Cuisine: Indonesian
- Category: Salad
- Language: en

## Ingredients

- garlic
- ginger
- red chili
- turmeric
- curry powder
- oil
- coconut milk
- peanut butter
- water
- tamari
- lemon juice
- chicken breast
- olive oil
- salt
- pepper
- brown rice
- spring onion
- coriander
- lime zest
- lime juice
- cucumber
- shallot
- green chili
- white wine vinegar
- sugar
- tatsoi

## Instructions

1. Chop the garlic.
2. Dice the ginger.
3. Dice the red chili finely.
4. Add the red chili, fresh ginger, garlic, turmeric, and curry powder to a pan with some oil.
5. Sauté the ingredients quickly.
6. Add coconut milk to the pan and bring it to a boil.
7. Add peanut butter and mix it all together.
8. If the sauce gets too thick, add a little water from the coconut milk can to thin it slightly.
9. Add tamari for saltiness and mix.
10. Squeeze lemon juice into the sauce.
11. Prepare the chicken breast by drizzling olive oil, salt, and pepper.
12. Massage the seasoning into the chicken.
13. Char the chicken on a char grill with really high heat to get nice blackened lines.
14. Slice the cooked chicken.
15. Take brown rice and make it more exciting.
16. Boil the rice in salted water.
17. Chop the spring onions finely.
18. Chop the coriander finely.
19. Zest a lime into the rice.
20. Squeeze lime juice into the rice.
21. Add a little bit of salt to the rice.
22. Prepare the marinade for the cucumber and shallot salad by pouring white wine vinegar into a saucepan.
23. Add equal parts water to the vinegar.
24. Add a pinch of salt and some sugar to the marinade.
25. Bring the marinade to a boil and then simmer for 3 to 5 minutes.
26. Set the marinade aside to chill.
27. Slice the cucumbers thinly.
28. Slice the shallots finely using a mandolin.
29. Slice red and green chilies into nice long slices.
30. Arrange the cucumber, shallots, and chilies on a plate.
31. Pour the marinade over the cucumber and shallot salad.
32. Place the herby, zesty brown rice on a plate.
33. Add pieces of char-grilled chicken on top of the rice.
34. Add the sweet, spicy cucumber and shallot salad to the plate.
35. Add fresh tatsoi from the Sprout Farm to the plate.
36. Drizzle the spicy peanut butter satay sauce over the chicken.

## Equipment

- knife
- chopping board
- pan
- spoon
- plate
- bowl
- tongs
- mandolin
- grater
- fork

## Tips

- Do not overcook the chicken to keep it juicy.
- Serve the satay sauce hot or cold.
- If the satay sauce gets too thick, add a little more water from your coconut milk can to thin it slightly.
- Add a squeeze of lemon juice to the satay sauce to cut through its richness.
- Take something ordinary and make it extraordinary.

## Source

- Original video: https://vm.tiktok.com/ZSJ7PYqk2/
- Recipe page: https://www.cliprecipe.com/recipe/2fb1b9e7-48d7-4248-87b3-def743718ac2
- Extracted: 2025-08-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt