Chicken Satay

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •2 tbsp soy sauce
• •1 tbsp brown sugar
• •1 tbsp vegetable oil
• •2 tbsp lime juice
• •2 garlic cloves, minced
• •1 tsp ground coriander
• •1 tsp ground cumin
• •1/2 tsp salt
• •1/4 tsp black pepper
• •8 bamboo skewers (soaked in water for 30 mins)
• •1 cup jasmine rice
• •1 cup coconut milk
• •1/2 cup creamy peanut butter
• •1/4 cup soy sauce
• •1 tbsp honey
• •1 tbsp lime juice
• •1 tsp red chili flakes (optional)
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   In a bowl, combine soy sauce, brown sugar, vegetable oil, lime juice, garlic, coriander, cumin, salt, and pepper to create a marinade.

2. 2

   Slice the chicken breasts into thin strips and place them in the marinade. Let marinate for at least 30 minutes (or longer if time allows).

3. 3

   Meanwhile, cook the jasmine rice according to package instructions, substituting half the water with coconut milk (1 cup water and 1 cup coconut milk).

4. 4

   In a small saucepan, combine peanut butter, soy sauce, honey, lime juice, and red chili flakes. Heat over low heat, stirring until smooth and well combined. Set aside.

5. 5

   Preheat your grill or grill pan over medium-high heat. Thread marinated chicken pieces onto soaked skewers.

6. 6

   Grill the skewers for about 6-8 minutes on each side until cooked through and no longer pink, ensuring you turn them for even cooking.

7. 7

   Plate the grilled chicken skewers alongside the coconut jasmine rice and drizzle with peanut sauce. Garnish with fresh cilantro if desired.