If you are craving a dish that bursts with flavor and color, look no further than this Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe. This vibrant meal combines crispy, spicy chicken with fragrant fried rice and a creamy, nutty satay sauce that ties all the elements together perfectly. Whether it’s a busy weeknight or a weekend feast, this dish promises a satisfying experience that’s both comforting and exciting. Once you try it, it’s sure to become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of the Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe lies in its straightforward ingredients that pack powerful flavor. Each component adds a unique texture or taste—crispy chicken, sweet and crunchy peppers, savory soy in the rice, and a luscious, rich satay sauce to finish it off.
- Chicken breast (1 lb): Cut into bite-sized pieces for quick cooking and easy picking up.
- Cornflour (1/2 cup): Essential for coating the chicken to achieve that irresistible crispy crust.
- Salt, black pepper, chili powder (1 tsp each): Perfect seasoning trio to pack flavor and mild heat into the chicken.
- Vegetable oil (2 tablespoons + 2 tablespoons): Used both for frying the chicken and stir-frying the rice and veggies.
- Red and green bell peppers (1 each): Sliced for a colorful, crunchy addition with natural sweetness.
- Spring onions (3-4): Chopped for freshness and a mild oniony bite.
- Fresh red chilies (2-3): Adds a vibrant kick—adjust to taste for desired heat.
- Cooked rice (2 cups, preferably day-old): Day-old rice is best for fried rice as it’s less sticky and fries perfectly.
- Eggs (2, beaten): Adds richness and a soft texture to the fried rice.
- Mixed vegetables (1 cup): Peas, carrots, corn for a burst of color and nutrition.
- Soy sauce (3 tablespoons total): Provides umami depth in both the rice and satay sauce.
- Peanut butter (1/2 cup): The base of the creamy satay sauce giving it that unmistakable nutty flavor.
- Honey (1 tablespoon): Balances the savory and spicy elements with natural sweetness.
- Garlic (1 teaspoon, minced): Infuses the sauce with aromatic warmth.
- Coconut milk (1/2 cup): Adds creaminess and a subtle tropical note to the satay sauce.
- Lime juice (1 teaspoon): Brightens and balances the richness of the dish.
How to Make Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe
Step 1: Prepare and Fry the Chicken
Start by coating the chicken pieces in a mix of cornflour, salt, black pepper, and chili powder. This coating is what gives the chicken its delightful crunch. Heat vegetable oil over medium-high heat and fry the chicken until it is golden and crisp on the outside. Once done, set it aside so you can cook the veggies in the same pan and capture all those wonderful flavors.
Step 2: Stir-Fry the Vegetables and Chicken Together
Using the same pan, toss in the sliced red and green bell peppers, spring onions, and those fresh red chilies. Stir-fry these for a couple of minutes until they soften slightly but still retain a lovely crunch and vibrant color. Then, add the fried chicken back into the pan, giving everything a good toss to blend the spicy, savory flavors beautifully.
Step 3: Make the Fried Rice
In a separate pan, warm the vegetable oil and quickly scramble the beaten eggs. Once cooked, remove them and set aside. Return to the pan and add the cooked rice along with your mixed vegetables. Stir-fry this mixture to heat the vegetables through and break up any clumps of rice. Add soy sauce for a boost of umami, fold in the scrambled eggs, and season with salt and pepper to taste. Cook for an additional minute to combine all the flavors.
Step 4: Prepare the Satay Sauce
While the chicken and rice cook, you can whip up the satay sauce. Combine peanut butter, soy sauce, honey, minced garlic, coconut milk, and lime juice in a small saucepan. Warm it gently over low heat, stirring consistently until the sauce is smooth and well blended. This luscious sauce ties the dish together with its creamy, sweet, and tangy notes.
How to Serve Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe
Garnishes
For the perfect finishing touch, sprinkle freshly chopped spring onions and extra sliced red chilies on top of the chicken. A wedge of lime on the side is also fantastic for those who like an extra zing of citrus. These garnishes add freshness and elevate the presentation to restaurant quality.
Side Dishes
This dish pairs wonderfully with simple sides like steamed greens or a light cucumber salad to balance out the richness of the satay sauce. A crisp vegetable side not only adds a splash of freshness but also rounds out your meal beautifully.
Creative Ways to Present
For a fun twist, serve the chicken and rice in individual bowls or on large platters for family-style dining, making it easy for everyone to share. You can also drizzle the satay sauce artistically over the chicken or serve it on the side for dipping, allowing each guest to control the flavor intensity.
Make Ahead and Storage
Storing Leftovers
Leftover salt and chilli chicken with fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate helps maintain the crispness of the chicken and the texture of the rice.
Freezing
You can freeze the cooked chicken and rice separately in freezer-safe containers for up to 1 month. Freeze the satay sauce in a small container or ice cube tray for convenient portions. Thaw in the fridge overnight before reheating.
Reheating
Reheat the chicken and fried rice in a skillet over medium heat to preserve the crispy texture of the chicken. Warm the satay sauce gently on the stove or in the microwave, stirring occasionally to keep it smooth. Combining everything once warmed keeps the flavors fresh and vibrant.
FAQs
Can I use other types of rice for the fried rice?
While day-old long grain rice is ideal for frying because it prevents clumping, you can use jasmine or basmati rice too. Just be sure the rice is fully cooled before stir-frying to get the best texture.
Is this recipe very spicy?
The heat level depends on how many fresh red chilies you add. You can adjust the amount or remove the seeds to control the spiciness. It has a nice kick but is not overwhelmingly hot.
Can I make the satay sauce dairy-free?
Absolutely. The satay sauce in this recipe is naturally dairy-free since it relies on coconut milk for creaminess, making it suitable for most dietary preferences.
What can I substitute for peanut butter if I have allergies?
You can try sunflower seed butter or tahini as alternatives for the satay sauce. The flavor will change slightly but still result in a rich and satisfying sauce.
How do I prevent the chicken from becoming soggy?
Coating the chicken with cornflour and frying it at the right temperature ensures a crispy crust. Avoid overcrowding the pan while frying, and serve the chicken promptly for maximum crunch.
Final Thoughts
There’s something undeniably joyful about the combination found in the Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe. It’s a little bit spicy, sweet, savory, and downright comforting all at once. Sharing this dish with friends or family is a sure way to create memorable meals that everyone will rave about. Give it a try—you might just discover your new favorite recipe.
Print
Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This vibrant Salt and Chilli Chicken recipe features crispy chicken coated in a spicy cornstarch mix, stir-fried with colorful bell peppers and fresh chilies. It is paired with flavorful fried rice loaded with vegetables and scrambled eggs and accompanied by a creamy, tangy satay sauce made from peanut butter and coconut milk. A perfect blend of textures and bold, spicy flavors for an impressive yet easy-to-make dinner.
Ingredients
Salt and Chilli Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornflour (cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil for frying
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3–4 spring onions, chopped
- 2–3 fresh red chilies, sliced (adjust to taste)
Fried Rice
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- Salt and pepper to taste
Satay Sauce
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1/2 cup coconut milk
- 1 teaspoon lime juice
Instructions
- Prepare Salt and Chilli Chicken: In a bowl, coat the chicken pieces evenly with cornflour, salt, black pepper, and chili powder ensuring each piece is well covered for a crispy texture.
- Fry Chicken: Heat vegetable oil in a frying pan over medium-high heat. Fry the coated chicken pieces until they turn golden brown and crispy, approximately 5-7 minutes. Remove from the pan and set aside.
- Stir-fry Vegetables with Chicken: Using the same pan, stir-fry the sliced red and green bell peppers, chopped spring onions, and fresh red chilies for 2-3 minutes until slightly softened. Return the fried chicken pieces to the pan and toss everything together to combine the flavors.
- Cook Scrambled Eggs for Fried Rice: In a separate pan, heat vegetable oil over medium heat. Pour in beaten eggs and scramble gently until fully cooked. Remove the eggs from the pan and set aside.
- Make Fried Rice: In the same pan, add cooked rice and mixed vegetables. Stir-fry for about 3-4 minutes until heated through. Add soy sauce, the scrambled eggs, and season with salt and pepper. Mix thoroughly and cook for an additional minute.
- Prepare Satay Sauce: In a small saucepan, combine peanut butter, soy sauce, honey, minced garlic, coconut milk, and lime juice. Warm the mixture gently over low heat, stirring continuously until smooth and well blended into a creamy sauce.
- Serve: Arrange the salt and chilli chicken alongside the fried rice on plates. Drizzle the satay sauce over or serve it on the side for dipping, providing a rich, nutty contrast to the spicy chicken and savory rice.
Notes
- For best texture in fried rice, use day-old rice that has been refrigerated to prevent clumping.
- Adjust the amount of fresh chilies according to your preferred spice level.
- You can substitute peanut butter with almond butter for a different nutty flavor in the satay sauce.
- Ensure the oil is hot enough before frying chicken to achieve a crispy crust.
- This dish can be served with a side of fresh cucumber salad to balance the heat.
