The Pioneer Woman Tasty Kitchen
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Grilled Thai Chicken Satay and Peanut Sauce over Ginger Coconut Rice

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Grilled chicken satay with a little Thai flair served over flavorful ginger coconut rice … Oh, and there’s peanut sauce too!

Ingredients

  • FOR THE SATAY:
  • 1 stalk Lemongrass, Double This Amount If Desired (about 5 Inches Long Each)
  • 4 cloves Fresh Garlic, Minced
  • ⅓ cups Coconut Milk
  • ¼ cups Freshly Squeezed Lime Juice (for More Of A Lime Kick, Grate In The Zest)
  • 2 Tablespoons Honey
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Warm Unrefined Coconut Oil
  • 1 Tablespoon Low-Sodium Tamari
  • 1 teaspoon Chili Paste (sambal Oelek)
  • 1-¾ pound Chicken Tenders
  • 1 bunch 12-15 Wooden Skewers, Soaked In Water For 30 Minutes
  • FOR THE PEANUT SAUCE:
  • 3 Tablespoons Creamy Peanut Butter
  • ¼ cups Coconut Milk
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 1 Tablespoon Honey
  • 2 teaspoons Fish Sauce
  • 1 teaspoon Chili Paste
  • 2 cloves (small) Fresh Garlic, Minced
  • 1 whole Green Onion, Minced
  • 1 Tablespoon Fresh Cilantro, Chopped
  • Warm Water To Thin The Sauce Out
  • FOR THE GINGER RICE:
  • 1 piece (3 Inche Size) Fresh Ginger, Sliced Into Coins And Smashed With The Handle Of Your Knife
  • 2 cups Jasmine Rice
  • 1-½ teaspoon Kosher Salt
  • 10 ounces, fluid Coconut Milk
  • Water

Preparation

For the satay:
Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste in a deep dish and whisk until combined. Add the chicken and mix to coat the chicken. Cover and refrigerate for two hours before skewering.

Preheat your grill to medium-high heat. Soak your wooden skewers in a bowl of water for a few minutes, then skewer the chicken pieces as desired.

Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.

For the peanut sauce:
In a medium sized bowl 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 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, and cook according to your rice cooker instructions.

Stove-top version: Measure out the coconut milk into a 4 cup liquid measuring cup. Fill it the rest of the way with water until it reaches 4 cups. Throw the ginger coins, salt and coconut milk mixture 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 minutes.

Fluff rice and remove ginger pieces. Should make 8 cups of rice.

This recipe makes a lot of rice, so feel free to cut this in half if you don’t want the extra!

Plate some rice, top with a couple of satay skewers and serve a dish of sauce on the side.

One Comment

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katieevans on 3.3.2015

This was seriously SO good. I doubled the sauce and didnt put any broth and added chili pepper flakes to both the sauce and the noodle mixture. Also increased the garlic. Served with steamed edamame for appetizer and bananas foster for dessert. Amazing, thanks!!

http://tasteusa.blogspot.com

2 Reviews

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hiswife on 6.17.2013

Fantastic! We too left out the lemongrass, but it was still so good! We should have chopped the cilantro small than we did, but that is our fault. Thank you for sharing this recipe!

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mandyhello on 6.4.2013

This was really good! It looks like a lot of ingredients, but we had almost everything in the cupboard already. I didn’t have lemongrass, and I used brown rice, but other than that I followed the recipe. The peanut sauce is so good, I’ll use this recipe again!

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