If you are looking to make your family a delicious and healthy dinner, having a BBQ or entertaining with friends this satay chicken with coconut cauliflower rice will have everyone asking for more. I make this recipe regularly for our family and friends and it’s always a winner.
The creamy, peanutty and flavour-rich satay sauce goes deliciously well with the succulent chicken skewers. Together the ingredients such as natural peanut butter, red curry paste (next level flavour!) and coconut milk make this flavour rich! For the perfect flavour balance, we naturally sweetened with Capilano Manuka honey, for sweetness and also bonus benefits of Manuka! Together with the skewers and satay sauce serve with fragrant coconut rice made from cauliflower for a low carb vegetable side.
This recipe is gluten free, dairy free, egg free and preservative free.
To naturally sweeten, this recipe is refined sugar free, using 100% Australian Manuka honey.
This recipe provides a variety of delicious nutritional value. Such as including protein and healthy fats. In addition to fibre, antioxidants, vitamins and minerals.
Specifically, the chicken skewers provide you with an iron-rich source of protein. Whilst the satay sauce provides additional protein and good fats. The coconut cauliflower rice adds a serve of vegetables to this dish without even realising!
Why Manuka Honey
Sticking to the Live Love Nourish food philosophy of enjoying food close to natural state we like to use natural options to sweeten dishes. For example, in this recipe we use natural honey to add sweetness instead of more commonly used refined sugar.
Manuka honey adds a natural sweetness in addition to its unique flavour and nutritional benefits, such as its antibacterial properties. Manuka honey adds the perfect balance of sweetness to this satay chicken paired with coconut cauliflower rice. To note, the Capilano Manuka Honey has a milder and smooth taste. It’s perfect for adding to your everyday dishes compared to other more stronger flavoured Manuka Honey.
Manuka honey has been used for centuries for its healing properties with its antibacterial properties. Namely, 100% Australian Active Manuka honey is one of nature’s premium superfoods, known for its rich flavour and unique bioactive properties. In comparison, Manuka honey differs from regular honey. It has high strengths of an active component and possess antibacterial and antimicrobial properties. It is also been found to promote wound healing.
What is Manuka Honey?
The term Manuka is commonly used worldwide to identify honey produced from bees that have foraged Manuka bushes (scientifically referred to as Leptospermum trees). Manuka bushes are native to Australian and New Zealand.
For instance, Capilano’s Australian Active Manuka Honey is sourced from the pristine Australian bushland. In Australian the native Manuka tree grows and flowers annually.
What is a the Manuka Honey Rating?
The activity level, or strength, of Manuka Honey can be rated using several different measurements.
To briefly summarise, Methylglyoxal (MGO) and non-peroxide activity (NPA) measurements are typically used globally to measure the level of the active component of Manuka honey. Whereas Unique Manuka Factor® (UMF®) is used to rate Manuka Honey that has been produced in New Zealand.
Australian owned and made Capilano Manuka Honey uses the MGO ratings to identify the activity level through independent testing. MGO is the bioactive chemical that directly relates to the antibacterial activity in the honey.
The higher the MGO rating (you’ll be able to see on the label) the higher the strength of antibacterial activity.
This recipe is very versatile. Whether you have specific dietary needs, food allergies or like to keep things interesting by changing things up, you can substitute many of the ingredients to suit your requirements. For instance:
To make this recipe peanut free, use almond butter or another nut butter such as macadamia or cashew nut butter in place of peanut butter. Alternatively, to make this recipe nut free use sunflower seed spread.
To make this recipe vegetarian, use cubed tofu instead of chicken. In addition, replace fish sauce with tamari soy sauce.
Satay is more commonly served with white rice. However, for variety we use a vegetable side. Adding a vegetable component to the dish such as cauliflower rice adds additional nutritional value. This can also be swapped this for coconut rice or another grain for choice such as brown rice or quinoa.
Satay Chicken with Coconut Cauliflower Rice
- 6 tbsp peanut butter (smooth or use crunchy for texture)
- 4 tbsp red curry paste
- 400 ml canned coconut milk
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tbsp Manuka honey
- 500 g chicken breast
Coconut Cauliflower Rice
- 1/4 head cauliflower
- 2 tsp coconut oil
- 3 cardamom pods
- 1/2 cup canned coconut milk
- 2 tbsp water
- Fresh coriander
- Lime zest and wedges
- Cucumber slices
- Crushed peanuts
- Short skewers
- Cut chicken breast into 2cm strips. In a mixing bowl coat in 1 tbsp curry paste. Set aside to marinade.
- Place skewers in water whilst you wait. (Pre-soaking them will prevent them burning).
- To make satay sauce - in a saucepan heat peanut butter with 3 tbsp curry paste over low-medium heat coconut milk, lime juice and fish sauce and mix over heat to combine.
- Remove from heat. Stir through Manuka honey. Set aside.
- To make cauliflower rice, grate cauliflower or use a food processor to pulse to resemble rice.
- In a large frying pan, heat coconut oil and add riced cauliflower, coconut milk, cardamom pods and water. Cook, stirring frequently over low heat or until liquid has absorbed and cauliflower rice is tender.
- Meanwhile, thread marinated chicken onto skewers. Cook on grill plate or frying pan for 2 minutes each side or until cooked through and caramelised on outside.
- To serve, plate cauliflower rice with skewers. Brush satay sauce over skewers + extra to serve. Finish with lime wedges, lime zest on rice, cucumber slices and crushed peanuts.
Instead of chicken you can use tofu cut into cubes as well.
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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons in partnership with Capilano Honey