Silky Chicken Satay with Spicy Mango Salsa and Coconut Jasmine Rice - photo 1
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Silky Chicken Satay with Spicy Mango Salsa and Coconut Jasmine Rice

Pikantne Main Dishes Asian cuisine Fusion cuisine 90 min Medium 19 wyświetleń ~61.82 PLN - (0)
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Description

I invite you on a culinary journey where Asia meets Latin America on one plate. This dish is the essence of world flavors, combining the creamy, nutty depth of Indonesian satay with the exotic, sweet-spicy freshness of Mexican mango salsa. Juicy pieces of chicken, marinated in a thick sauce of peanut butter, coconut milk, and oriental spices, are perfectly balanced by the refreshing salsa that bursts in your mouth with the flavor of ripe mango, spicy chili pepper, crunchy red onion, and fresh cilantro. The whole is served on fluffy, fragrant jasmine rice cooked in coconut milk, which adds a subtle sweetness and velvety texture to the dish. This is not just an ordinary dinner – it is an experience that stimulates all the senses, perfect for special occasions when you want to impress your guests or simply treat yourself to a bit of luxury every day.

Ingredients (20)

Servings:
4
  • Chicken breast 600 g
  • Smooth peanut butter 100 g
  • Full-fat coconut milk 400 ml
  • Light soy sauce 60 ml
  • Lime 2.4 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Brown sugar 30 g
  • Ground coriander 2 g
  • Mango 1 szt.
  • Red onion 0.5 szt.
  • Fresh cilantro 30 g
  • Jasmine rice 300 g
  • Water 250 ml
  • Vegetable oil 30 ml
  • 🌿 Przyprawy
  • Ground turmeric 0.6 łyżeczka
  • Papryczka chili 1 szt.
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Roasted peanuts 30 g
  • Nasiona sezamu 0.7 łyżka
💰 Szacowany koszt dania: ~61.82 PLN (15.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and Chicken

1

Start by preparing the chicken. Wash the chicken breasts under cold running water and dry them thoroughly with a paper towel. Remove any membranes and excess fat. Cut the meat into cubes about 2-3 cm on each side. Even pieces will ensure even frying.

Ingredients: Chicken breast
Use a sharp knife and a stable cutting board (preferably one dedicated to raw meat). Thoroughly drying the meat is crucial for the marinade to adhere better.
2

Prepare the marinade. In a medium-sized bowl, place the peanut butter. Peel 2 cloves of garlic and ginger. Grate them on a fine grater or chop them very finely. Add the grated garlic and ginger to the peanut butter. Then pour in 150 ml of coconut milk (remember to shake the can beforehand), soy sauce, juice squeezed from one lime, brown sugar, turmeric, and ground coriander.

Ingredients: Smooth peanut butter, Full-fat coconut milk, Light soy sauce, Lime, Garlic, Fresh ginger, Brown sugar, Ground turmeric, Ground coriander
Use a bowl large enough to hold the whole chicken later. To squeeze the lime juice, you can roll it on the countertop first, pressing down firmly with your hand - this will release more juice.
3

Thoroughly mix all the marinade ingredients using a whisk or fork until a smooth, uniform sauce with the consistency of thick cream is formed. If the sauce is too thick, you can add 1-2 tablespoons of water. Transfer the chopped chicken to a bowl with the marinade and mix well, ensuring that each piece of meat is evenly coated with the sauce. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes (preferably for 2-3 hours).

Ingredients: Chicken breast
The longer the chicken marinates, the more flavorful and tender it will be. However, do not marinate it for more than 8 hours, as the acid from the lime juice can overly alter the structure of the meat.

Spicy Mango Salsa

4

While the chicken is marinating, prepare the salsa. Peel the mango and dice the flesh into small cubes (about 1x1 cm). Peel the red onion and also chop it into very small pieces. Wash the chili pepper, remove the seeds (unless you like very spicy flavors), and chop it very, very finely. Rinse the fresh cilantro, dry it, and chop it coarsely.

Ingredients: Mango, Red onion, Papryczka chili, Fresh cilantro
The easiest way to cut a mango: slice off two flat 'cheeks' along the pit. Score the flesh in a grid pattern, without cutting through the skin. Then, turn the skin inside out, and the cubes will pop out on their own, making them easy to cut off with a knife.
5

Transfer all the chopped salsa ingredients to a bowl. Add the juice squeezed from the second lime and a generous pinch of salt. Gently mix everything with a spoon, trying not to crush the mango pieces. Set the salsa aside for about 15 minutes to let the flavors meld.

Ingredients: Lime, Salt
It's best to prepare the salsa fresh, just before serving. If you make it too early, the mango may release too much juice and the salsa will become watery.

Coconut Jasmine Rice

6

Time for the rice. Pour jasmine rice into a fine sieve and rinse it under cold running water, stirring with your hand, until the water flowing from the sieve is almost clear. This is an important step that removes excess starch and prevents the rice from sticking together. Drain the rice well.

Ingredients: Jasmine rice
Rinsing the rice is key to achieving a fluffy, loose texture. Do not skip this step!
7

In a small pot with a thick bottom, place the rinsed rice. Add the remaining 250 ml of coconut milk, 250 ml of water, 2 cloves of garlic pressed through a garlic press, and half a teaspoon of salt. Mix everything, bring to a boil over medium heat. As soon as the liquid starts to boil, reduce the heat to the absolute minimum, cover the pot with a tight lid, and cook for 15 minutes.

Ingredients: Jasmine rice, Full-fat coconut milk, Water, Garlic, Salt
Use a pot with a well-fitting lid. It is important not to lift the lid while cooking, as the escaping steam is essential for properly cooking the rice.
8

After 15 minutes, remove the pot from the heat, but DO NOT lift the lid. Leave the rice covered for another 10 minutes to 'finish cooking' and absorb the remaining steam. After this time, remove the lid and gently 'fluff' the rice with a fork to separate the grains. The rice should be fluffy and fragrant.

This 'resting' step for the rice is just as important as cooking. It allows for even distribution of moisture and achieves the perfect texture.

Frying the Chicken and Serving

9

Take the chicken out of the fridge. Heat a large pan (preferably a wok or a non-stick pan) over medium-high heat. Pour in the vegetable oil. When the oil is hot (it should shimmer slightly in the pan), add the chicken pieces in batches, shaking off the excess marinade. Fry for 3-4 minutes on each side, until the chicken is golden brown and fully cooked inside.

Ingredients: Chicken breast, Vegetable oil
Do not overcrowd the pan! Frying in batches will ensure that the chicken gets fried, not boiled in its own juices. An overcrowded pan lowers the temperature and makes it difficult to achieve a delicious, caramelized crust.
10

It's time to serve! On a deep plate or in a bowl, place a portion of hot coconut rice. On top, add a few pieces of fried satay chicken. Next to the rice, add a generous portion of fresh mango salsa. Sprinkle everything with chopped, toasted peanuts and sesame seeds for extra crunch. Serve immediately while the chicken and rice are hot.

Ingredients: Roasted peanuts, Nasiona sezamu
For an additional visual and flavor effect, you can serve the dish with a wedge of lime to squeeze over it just before eating. Additionally, you can garnish with a fresh cilantro leaf.

Fun Fact

💡

Satay, or grilled skewers in peanut sauce, originates from Indonesia and is a national dish there. Its popularity has spread throughout Southeast Asia, with each region having its unique version of the marinade and sauce. Combining it with mango salsa is a modern, fusion interpretation that has gained popularity in Californian cuisine.

Best for

Kolacja ze znajomymi Letni obiad w ogrodzie Randka w domu Dania na wyjątkowe okazje

Tips

🍽️ Serving

To make the dish look like it’s from a restaurant, use a ring mold to shape a neat mound of rice in the center of the plate. Arrange the chicken around the rice or on top of it. Serve the salsa in a small, separate bowl on the side or as a colorful accent directly on the plate. Scatter toppings (nuts, sesame) artistically over the entire dish. The contrast of colors - the green of cilantro, the red of onion, the orange of mango, and the gold of chicken - will make the dish a feast for the eyes as well.

🥡 Storage

If you have leftovers, store each item separately in airtight containers in the fridge. Rice and chicken can be stored for up to 2 days. It's best to eat the salsa on the same day, as the mango will lose its firmness. Reheat the chicken and rice in a pan with a little water or in the microwave. Always serve the salsa cold.

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