Chicken satay with rice
A Thai dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Thai
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)560 g (140 g)
- Peanut butter120 g (30 g)
- Soy sauce40 g (10 g)
- Coconut milk (can)240 g (60 g)
- Lime32 g (≈ 0.5 lime) (8 g)
- White rice (long grain)300 g (75 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
Method
- Fry chicken strips 8 minutes.
- Warm peanut butter, soy, coconut milk and lime into a sauce.
- Serve chicken with sauce, rice and cucumber.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Peanuts, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 756
- protein
- 42 g
- fat
- 35 g
- carbs
- 72 g
- sugar
- 4 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes