Nasi Liwet with Chicken & Satay
Fragrant coconut rice cooked in one pot with chicken, topped with satay skewers, stir-fried chayote, and spiced egg. A complete Indonesian dinner that feels restaurant-worthy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 685
- Protein
- 32g
Ingredients
- ¾ lb boneless chicken thighs, cut into 1-inch pieces
- 1.5 cups jasmine rice
- 1 cup coconut milk
- ½ cup peanut satay sauce (jarred or bottled)
- 1 medium chayote squash, sliced thin
- 2 whole eggs
- 1 tbsp ginger-garlic paste
- 2 tbsp soy sauce
Instructions
- 1
Heat 1 tbsp oil in a 12-inch skillet over medium-high. Brown chicken pieces, stirring, until edges are golden, ~5 minutes.
- 2
Stir in ginger-garlic paste and cook 30 seconds until fragrant. Add rice, coconut milk, and 1 cup water; stir well.
- 3
Bring to a simmer, then reduce heat to low, cover, and cook 12 minutes until rice is tender and liquid absorbs.
- 4
While rice cooks, heat 1 tbsp oil in a separate small skillet. Cook chayote slices, stirring, for 4 minutes until just tender.
- 5
In same small skillet, push chayote to the side. Crack eggs into pan and cook until whites set but yolks still jiggle, ~3 minutes.
- 6
Warm satay sauce in a small saucepan over low heat, 2 minutes. Fluff rice with a fork and divide between bowls.
- 7
Top each bowl with satay-cooked chicken, chayote, fried egg, and a drizzle of warm satay sauce. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- small skillet (8-inch)
- small saucepan
- spoon for stirring
- fork for fluffing
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