Thai chicken satay and peanut sauce and ginger coconut rice

Grilled chicken skewers marinated in lemongrass and coconut milk, served with creamy peanut sauce and fragrant ginger coconut rice.

Ingredients

• For the satay:
• Chicken tenders, 2 lbs
• Lemongrass stalks, 2, about 5-inches long, minced
• Garlic, 4 cloves, minced
• Coconut milk, 1/3 cup
• Lime juice, ¼ cup
• Lime zest, 1 tsp
• Honey, 2 tbsp
• Fish sauce, 2 tbsp
• Coconut oil, 2 tbsp, melted
• Tamari, 1 tbsp, low-sodium
• Chili paste, sambal oelek, 1 tsp
• For the peanut sauce:
• Peanut butter, 3 tbsp, creamy
• Coconut milk, ¼ cup
• Lime juice, 1 tbsp
• Honey, 1 tbsp
• Fish sauce, 2 tsp
• Chili paste, 1 tsp
• Garlic, 2 cloves, minced
• Green onion, 1, minced
• Cilantro, 1 tbsp, chopped
• For the ginger coconut rice:
• Ginger root, 1 piece, sliced
• Jasmine rice, 2 cups
• Kosher salt, 1 ½ tsp
• Coconut milk, 10 ounces
• Water, as needed

Directions

1. Make the satay:
2. Add chili paste, tamari, coconut oil, fish sauce, honey, lime juice, coconut milk, garlic, and lemongrass into the dish and whisk to combine. Cover with a lid and place it into the fridge for 2 hours before skewering.
3. Grill for 4 to 6 minutes on medium-high heat.
4. For the peanut sauce:
5. Add cilantro, green onion, garlic, chili paste, fish sauce, honey, lime juice, coconut milk, and peanut butter, and combine well. Then, add warm water until thin.
6. For the ginger coconut rice:
7. According to the rice cooker manual, add coconut milk, salt, rice, and ginger into the rice cooker and fill it with water. Cover with a lid and wait until ready.
8. Serve!