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Chicken Satay Casserole with Thai Peanut Sauce and Rice

This may seem like A LOT of ingredients, but I promise you there much overlap and it’s just as easy to throw together as any chicken and rice casserole. The marinade is a play on Thai chicken satay, which is usually barbequed over a hot grill, but in this case, gets browned on top of the rice in the oven. It’s usually served with a Thai peanut sauce, which in this case infuses the creamy coconut broth that the rice, scallions and chiles are cooked in.

To make this Low FODMAP, simply reduce the coconut milk to 1 cup and increase the water or low FODMAP chicken stock by 1 cup, use only green parts of the scallion, and omit the sriracha.

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Author Phoebe Lapine


  • For the casserole:
  • 1/2 cup creamy peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons gluten-free tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice from one lime
  • 2 tablespoons maple syrup
  • One 14 ounce can full fat coconut milk
  • 1 cup chicken stock or water
  • 1 bunch scallions thinly sliced, white and green parts separated
  • 2 tablespoons finely chopped fresh ginger
  • 1 small red Thai chile thinly sliced (optional)
  • 1 cup arborio or bomba rice though any short grain white rice will work
  • 1/2 teaspoon sea salt
  • For the chicken:
  • 1 pound boneless skinless chicken thighs
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • 1 teaspoon sriracha
  • 1 tablespoon grapeseed or other neutral oil
  • 2 tablespoons lime juice from one lime
  • For garnish:
  • 2 small Kirby or Persian cucumbers thinly sliced


  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, whisk together the peanut butter, fish sauce, tamari, vinegar, lime juice, and maple syrup. Add the coconut milk and water and continue whisking until well-combined. Fold in the white and light green scallions, ginger, chile (if using), rice, and sea salt. Transfer the whole mixture to a large (10-inch) oven-proof skillet or 9 x 13 baking dish.
  3. Make the chicken: To the same mixing bowl (it’s fine if some casserole mixture remains), combine the chicken, ground turmeric, ground coriander, ground ginger, salt, sriracha, oil and lime juice. Arrange the chicken on top of the peanut butter rice mixture in the skillet or baking dish.
  4. Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Garnish with the sliced cucumbers and green scallions.