Chicken Satay Bowls with Spicy Peanut Sauce
Ingredients
- 1/4 cup coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon cilantro leaves
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons garlic paste
- 1 1/2 teaspoons ground turmeric
- 1/4 teaspoon kosher salt
- 1 dash Worcestershire sauce
- 1 pound boneless chicken breast
- 7 ounces coconut milk
- 1/2 cup creamy peanut butter
- scant 1/4 cup water
- 1 tablespoon white vinegar
- 2 teaspoons ginger paste
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon white sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon oil
- 2 cups cooked white rice, for serving
- 1/4 cup chopped cilantro leaves, or to taste
- 3 green onions, chopped, or to taste
- 2 tablespoons roasted peanuts, or to taste
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- For marinade, whisk coconut milk, brown sugar, cilantro, soy sauce, garlic paste, turmeric, salt, and Worcestershire sauce together in a bowl. Add chicken and toss well to coat. Cover and refrigerate for at least 2 hours and up to overnight.
- For peanut sauce, add coconut milk, peanut butter, water, white vinegar, ginger paste, red pepper, garlic powder, chili powder, black pepper, cumin, turmeric, sugar, and salt to a saucepan. Bring to a simmer over low heat and stir until thickened, about 3 minutes. Remove from heat and set aside.
- For chicken, heat a wok or large skillet over medium heat. Pour in a small amount of oil, then add chicken. Cook, stirring frequently, until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
- Divide rice amongst serving bowls; add chicken. Top with cilantro, green onion, and crushed peanuts, and drizzle with peanut sauce or serve peanut sauce on the side.
Source
Original recipe: View Original