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One-pan Peanut Chicken and Rice Recipe with Lime

One-pan Satay-style Chicken and Rice

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This one-pan wonder takes care of dinner in every way – juicy chicken on top, peanut-satay rice underneath, and sides practically sorted. One-pan Satay-style Chicken and Rice is budget-friendly, family-approved, and spectacular without the stress (or the stack of dishes). Perfect for busy weeknights, fakeaway Fridays, or anytime you need dinner that feels special but cooks itself!

  • Total Time: 55–60 minutes
  • Yield: 4 serves

Ingredients

Scale

SATAY-STYLE SIMMER SAUCE

  • 2 cups (500 ml) chicken stock
  • 1 cup (250 ml) coconut milk (shake the can well)
  • ⅓ cup (90 g) smooth, unsweetened, all-natural peanut butter
  • 2 tbsp all-purpose soy sauce
  • 1 tsp dark soy sauce (optional, for colour – can be replaced with more all-purpose soy sauce)
  • 1½ tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tbsp red curry paste (adjust to taste)
  • 1 tsp freshly grated ginger
  • 1 tsp freshly grated garlic

CHICKEN AND RICE

  • 800 g (1 lb 12 oz) boneless chicken thighs, trimmed, skin on or off (about 6 boneless chicken thighs)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp curry powder
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tbsp olive oil, plus 1 tbsp extra for cooking
  • 1½ cups (300 g) jasmine rice, rinsed (see note 1)

TO SERVE

  • ½ cup (80 g) roasted peanuts, roughly chopped
  • 3 spring onions (scallions), finely sliced
  • ¼ bunch fresh coriander (cilantro), chopped
  • Fresh red chilli, sliced (optional)
  • Lime wedges, to serve

Instructions

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. Make the simmer sauce – In a large jug or bowl, combine the chicken stock, coconut milk, peanut butter, all-purpose soy sauce, dark soy sauce, honey, lime juice, red curry paste, ginger and garlic. Set aside.
  3. To marinate the chicken – Place the chicken in a large bowl and sprinkle it with garlic powder, onion powder, curry powder, sweet paprika, salt and pepper. Drizzle with the olive oil and use tongs (or your hands!) to ensure the chicken is coated evenly in the marinade.
  4. Cook the chicken – Heat the remaining 1 tablespoon of olive oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 2–3 minutes per side until golden (it will still be raw in the centre). Set aside on a plate. Drain any excess fat from the pan, if desired, leaving at least 2 tablespoons (for flavour).
  5. Add the rice – To the same pan, add the rice, followed immediately by the simmer sauce, scraping up any browned bits from the bottom of the pan. Bring to the boil, then reduce immediately to a simmer.
  6. Return the chicken to the pan – Nestle the chicken on top, skin-side up if applicable, leaving it visible.
  7. Bake – Cover tightly with foil or a lid and bake in the oven for 30 minutes. Remove the foil or lid and bake for a further 5–10 minutes, or until the rice is tender and the liquid is absorbed.
  8. Rest – Remove from the oven and allow to sit for 10 minutes to allow the rice to finish steaming. 
  9. Fluff the rice – Remove the chicken from the rice. Fluff up the rice using a fork (this will also distribute any sauce that has pooled on top), then return the chicken to the pan.
  10. Garnish and serve – Scatter with crushed peanuts, sliced spring onion, coriander, and chilli, if using. Serve with lime wedges for squeezing.

Notes

Note 1 – If you skip the rinsing, the excess starch can make the texture of the rice gluey instead of fluffy. A quick rinse under cold water is all it needs.

 

MAKE AHEAD

  • Chicken – Marinate up to 24 hours in advance and store, covered, in the fridge. This makes dinner prep lightning fast on the night.
  • Simmer sauce – Whisk together earlier in the day (or even the night before). Store in a jug or jar in the fridge until needed.
  • Veggies – Prep your sides (such as slicing cucumber, julienning carrot, or trimming beans or broccolini/tenderstem broccoli) ahead of time. Store in airtight containers in the fridge for up to 2 days.

LEFTOVERS

  • Fridge – Store in an airtight container in the fridge for up to 3 days.
  • Freezer – Freezes well for up to 1 month in a freezer-safe container. The rice will soften slightly once thawed but still tastes great. Store in individual portions for easy reheats.
  • Thawing – Thaw overnight in the fridge or reheat directly from frozen.
  • Reheating –
    • Microwave: Quick and easy. Add 1–2 tablespoons of water, cover and heat in 1-minute bursts for a total of 3 minutes or until hot, stirring halfway.
    • Stovetop: Place in a pan with a splash of stock or water, cover and warm gently over low heat until hot.
  • Oven: Cover with foil and reheat at 180°C (350°F) (160°C/325°F fan-forced) for 15–20 minutes, adding a dash of water or stock to prevent drying out.
  • Not freezer-friendly – Fresh garnishes like cucumber, coriander (cilantro) and bean sprouts are not freezer-friendly. Add those fresh at serving.
  • Author: Nicole
  • Prep Time: 10 minutes (plus optional 5 minutes for marinating)
  • Cook Time: 40 minutes (plus 10 minutes resting)
  • Category: Chicken
  • Method: One-pot, Oven
  • Cuisine: Southeast Asian-inspired / Fakeaway-style

Find it online: https://simplehomeedit.com/recipe/one-pan-satay-style-chicken-and-rice/