Satay Chicken Bowls with Cucumber Salad and Coconut Rice | Family Recipes | Umami

Ingredients

• 3 medium chicken breasts (about 600g in total), diced
• Marinade
• 2 tbsp natural peanut butter (crunchy or smooth)
• 2cm knob of ginger, peeled and finely chopped
• 2 tbsp dark soy sauce (gluten free)
• 2 tsp caster sugar or pure maple syrup
• 1 tbsp curry powder
• ¼ cup coconut milk
• Satay sauce
• ½ cup peanut butter
• ¼ cup caster sugar
• 1-2 tbsp dark soy sauce
• 2 tbsp apple cider vinegar
• pinch curry powder
• 1 cup coconut milk
• Coconut rice
• 1 cup jasmine rice, rinsed well
• ½ tsp salt
• Cucumber salad
• 10 baby cucumbers, split down the middle and chopped in big chunks
• ½ bunch coriander, roughly chopped
• 3 spring onions, finely chopped
• 1 lime, juice squeezed
• ½ cup roasted peanuts, roughly chopped
• 2 tbsp rice wine vinegar
• 1 tsp caster sugar