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Thai Chicken Satay and Peanut Sauce + Ginger Coconut Rice

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Grilled Thai Chicken Satay served over flavorful ginger coconut rice... oh and there's a delicious peanut sauce too!
Course Mains & Entrees
Cuisine Thai
Keyword chicken, cilantro, coconut milk, peanut butter, rice
Prep Time 2 hrs 25 mins
Cook Time 15 mins
Total Time 2 hrs 40 mins
Servings 6 servings
Calories 669
Author Laurie McNamara

Ingredients

FOR THE SATAY:

  • 2 pounds chicken tenders
  • 2 lemongrass stalks about 5-inches long, minced
  • 4 cloves garlic minced
  • 1/3 cup coconut milk
  • 1/4 cup lime juice freshly squeeze
  • 1 teaspoon lime zest
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut oil melted
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon chili paste sambal oelek
  • wooden skewers soaked for at least 30 minutes

FOR THE PEANUT SAUCE:

  • 3 tablespoons creamy peanut butter
  • 1/4 cup coconut milk
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 1 teaspoon chili paste [sambal oelek]
  • 2 cloves garlic minced
  • 1 green onion minced
  • 1 tablespoon chopped fresh cilantro
  • warm water to thin the sauce out

FOR THE GINGER COCONUT RICE:

  • 1 3-inch piece ginger root sliced into 5 or 6 coins and smashed with the handle of a knife
  • 2 cups jasmine rice
  • teaspoon kosher salt
  • 10 ounces coconut milk
  • Water

Instructions

MAKE THE SATAY:

  • Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste into a deep dish and whisk until combined. Cover and refrigerate for two hours before skewering.
  • Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.

FOR THE PEANUT SAUCE:

  • Combine the peanut butter, coconut milk, lime juice, honey, fish sauce, chili paste, garlic, green onion and the cilantro. Add a little bit of warm water at a time until thinned to your liking.
  • Makes about a cup.

FOR THE GINGER COCONUT RICE:

  • Rice Cooker Version: Throw ginger coins, rice, salt and the coconut milk into the rice cooker. Fill the rest with water according to your rice cooker manual. Cover, flick the switch and wait until ready.
  • Stove-top Version: Measure out the coconut milk into a 4 cup liquid measuring cup. Fill the rest of the way with water until reaches 4 cups. Throw the ginger coins, salt and coconut milk into a large sauce pan and bring to a boil. Add in rice and reduce heat. Cook covered until all water is absorbed. Approximately 15 – 20 min. Fluff rice and remove ginger pieces.
  • Should make 8 cups of rice.

Nutrition

Serving: 4skewers | Calories: 669kcal | Carbohydrates: 65g | Protein: 41g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1603mg | Potassium: 921mg | Fiber: 2g | Sugar: 10g | Vitamin A: 81IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg