Satay-Style Chicken Thighs

With Persian Cucumbers and Rice

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Peanuts, Soy, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • 64 oz. Boneless Skinless Chicken Thighs
  • 4 Green Onions
  • 1 Persian Cucumber
  • Info
    1 oz. Roasted Peanuts
  • 1 cup Jasmine Rice
  • Info
    14 fl. oz. Coconut Milk
  • Info
    ¼ cup Creamy Peanut Butter
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • 1 fl. oz. Rice Vinegar
  • 6 Dried Arbol Chiles
  • 1 tsp. Chopped Ginger

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Rinse chicken thighs and pat dry. Cut chicken thighs into 1" wide strips. Slice green onion thinly. Slice Persian cucumber into ¼" rounds. Roughly chop peanuts.

  • Step 2 - Make Jasmine Rice

    Make Jasmine Rice

    Bring a medium pot with Jasmine rice, 1 cup of coconut milk, ¾ cup of water and a pinch of salt to a boil. Reduce heat to low and cover pot. Cook 20 minutes until rice is tender.

  • Step 3 - Prepare the Peanut Sauce

    Prepare the Peanut Sauce

    In a small pot, combine peanut butter, soy sauce, half of rice vinegar, and remaining coconut milk. Heat on low and whisk ingredients until combined. Add Thai chilis to taste. Heat 3-4 minutes until warmed through, but do not allow to boil.

  • Step 4 - Sear Chicken Thighs

    Sear Chicken Thighs

    Heat 1 tsp. of olive oil in a medium pan over medium high heat. Blot chicken dry with a towel and season with a pinch of salt and pepper. Add to pan and sear on first side 4-5 minutes until well browned. Turn onto second side and cook 3 more minutes. Reduce heat to medium-low and add 1 Tbsp. of the peanut sauce. Stir to coat chicken. Continue cooking 4-5 minutes until chicken reaches an internal temperature of 165 degrees.

  • Step 5 - Make Cucumber Salad

    Make Cucumber Salad

    In a small mixing bowl, combine cucumbers with remaining rice vinegar, ginger, and a pinch of salt and pepper. If any Thai chilis remain, feel free to mince and add to mixture.

  • Step 6 - Plate the Dish

    Plate the Dish

    Divide creamy Jasmine rice between two plates. Discard whole chilis and ladle a pool of sauce. Serve chicken pieces atop sauce. Garnish with cucumber salad, green onions, and chopped peanuts.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.