Grilled Thai Chicken Satay and Peanut Sauce over Ginger Coconut Rice

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.