Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/4 cup soy sauce
- 1/4 cup peanut butter
- 2 tbsp honey
- 2 tbsp lime juice
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 cup coconut milk
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a medium bowl, whisk together soy sauce, peanut butter, honey, lime juice, garlic, cumin, coriander, and cayenne pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat.
3. Thread chicken strips onto skewers.
4. Grill chicken skewers for 8-10 minutes, turning occasionally, until cooked through.
5. In a medium saucepan, bring coconut milk, water, and salt to a boil. Add rice and stir. Cover and reduce heat to low. Cook for 18-20 minutes, or until rice is tender and liquid is absorbed.
6. Fluff rice with a fork and stir in cilantro.
7. Serve chicken skewers over coconut rice and garnish with chopped peanuts.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 44g
Protein: 29g
Sodium: 1100mg
Sugar: 11g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Peanut butter can be substituted with almond butter or sunflower seed butter.
- Honey can be substituted with maple syrup or agave nectar.
- Coconut milk can be substituted with almond milk or cashew milk.
- Jasmine rice can be substituted with basmati rice or brown rice.
Variations:
- Add sliced bell peppers and onions to the skewers for extra flavor and nutrition.
- Use the satay sauce as a marinade for grilled vegetables.
- Serve the chicken skewers with a side of cucumber salad.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make extra satay sauce and use it as a dipping sauce for the chicken skewers.
- Use leftover coconut rice to make fried rice the next day.
Storage instructions:
Leftover chicken skewers and coconut rice can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken skewers in the microwave or oven until heated through. Reheat coconut rice in the microwave or on the stovetop with a splash of water.
Presentation ideas:
Serve chicken skewers on a platter with coconut rice in a separate bowl. Garnish with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro
Pairings:
Serve with a side of cucumber salad and a cold beer.
Suggested side dishes:
Cucumber salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the rice is too dry, add a splash of water and stir.
Food safety advice:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Satay is a popular Southeast Asian dish that consists of marinated meat skewered and grilled over an open flame. It is often served with a peanut sauce and rice.
Flavor profiles:
Salty, sweet, spicy, nutty, and coconutty.
Serving suggestions:
Serve chicken skewers over coconut rice with a side of cucumber salad and a cold beer.
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Region: Thai