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🍽️ Chicken Satay with Pineapple Mint Salsa and Lime Rice

728 kcal · 30 min · 4 servings

Ingredients

• Limes 1 pc.
• Chicken breast fillets 600 g
• Salt pinch
• Spring onions 1 bunch
• Pineapple slices from can 580 g
• Mint, fresh 10 g
• Ginger, fresh 10 g
• Soy sauce 10 ml
• Coconut milk 150 ml
• Sugar pinch
• Peanuts 30 g
• Basmati rice 300 g
• Oil 3 tbsp
• Vinegar 1 tbsp
• Pepper, black ground pinch
• Peanut butter 30 g
• Butter 1 tbsp

Instructions

1. 1. Rinse the lime under running water and cut it in half.
2. 2. Squeeze the juice from the lime and set it aside.
3. 3. Rinse the chicken breast fillets and pat them completely dry with a kitchen towel.
4. 4. Cut the fillets lengthwise into four strips of equal thickness.
5. 5. Season the chicken strips lightly with salt.
6. 6. Rinse the spring onions and dry them.
7. 7. Cut the green part of the spring onions into fine rings.
8. 8. Cut half of the pineapple into cubes of about 0.5 cm.
9. 9. Rinse the mint and pat it dry.
10. 10. Finely chop the mint.
11. 11. Peel the ginger.
12. 12. Put soy sauce, 2 tablespoons of pineapple juice, 2 tablespoons of coconut milk, 1 tablespoon of lime juice, the peeled ginger, and a pinch of salt and sugar into a tall container.
13. 13. Blend the ingredients in the container until smooth.
14. 14. Pour the marinade into a bowl.
15. 15. Mix the marinade thoroughly with the chicken strips.
16. 16. Let the meat rest in the marinade for about 15 minutes.
17. 17. Put the rice into a pot.
18. 18. Pour 700 ml of salted water over the rice.
19. 19. Bring the water to a boil.
20. 20. Reduce the heat to medium.
21. 21. Cover the pot.
22. 22. Let the rice cook for about 12 to 15 minutes.
23. 23. Put the pineapple cubes, the chopped mint, and the spring onion rings into a bowl.
24. 24. Add 1 tablespoon of oil and 1 tablespoon of vinegar to the salsa ingredients.
25. 25. Mix everything well together.
26. 26. Season the salsa with salt, pepper, and sugar to taste.
27. 27. Put 4 tablespoons of coconut milk, peanut butter, the remaining peanuts, 1 tablespoon of lime juice, and 1 pineapple slice into another bowl.
28. 28. Mix the ingredients for the satay sauce.
29. 29. Add some pineapple juice depending on the desired consistency.
30. 30. Season the sauce sweet and savory with salt and sugar.
31. 31. Heat 2 tablespoons of oil in a pan on high heat.
32. 32. Take the meat out of the marinade.
33. 33. Fry the meat all over for about 3 minutes.
34. 34. Reduce the heat.
35. 35. Let the satay chicken cook covered for about 4 minutes.
36. 36. Add some butter to the cooked rice.
37. 37. Fluff the rice with a fork.
38. 38. Season the rice to taste with some lime juice and salt.
39. 39. Plate the meat, rice, pineapple salsa, and satay sauce.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 728
• Protein: 40 g · Fett/Fat: 36 g · Carbs: 63 g