Chicken satay with ginger rice
10 minutes plus marinating time
Preparation time
15 minutes
Cooking time


Chicken satay

150 g smooth peanut butter

½ tsp chilli powder

2 tbsp light soy sauce

¼ cup (60 ml) rice vinegar

20 g honey

¼ cup (60 ml) water

800 g chicken thigh fillets, cut into strips

16 wooden bamboo skewers, soaked in water for 30 minutes

Ginger rice

400 g (2 cups) basmati rice

1 tbsp light soy sauce

2 whole star anise

1 inch ginger, thickly sliced

3 cm piece ginger (15 g), thickly sliced

750 ml (3 cups) chicken stock

To serve

¼ cucumber, sliced

Coriander leaves

Crispy shallots

Black sesame seeds


Chicken satay

  1. Mix the peanut butter, chilli powder,  soy sauce, rice vinegar and honey
    with the water. Reserve half of sauce for serving.
  2. Mix remaining sauce with the chicken and thread onto the skewers. Allow to marinate for 20 minutes.
  3. Preheat the oven on Fan Grill at 200°C.
  4. Place the skewers on a grilling and roasting insert in universal tray. Place in the oven on shelf position 4 and cook for 10 minutes, turning half way.

Ginger rice

  1. Place the rice into an unperforated steam container with the remaining ingredients.
  2. Place into the steam oven and Steam at 100°C for 15 minutes.

To serve

  1. Serve the rice into bowls with the skewers placed on top.
  2. Spoon the reserved satay sauce over the skewers and garnish with cucumbers, coriander, crispy shallots and black sesame seeds.

Alternative appliance method


  • Preheat the plate on medium-high heat, induction setting 7, and cook for 4 minutes on each side.


Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00