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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
    1073
  • Carbohydrates
    62g
  • Fat
    80g
  • Protein
    47g
  • Sodium
    1008mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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.

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