These chicken satay bowls with spicy peanut sauce feature boneless chicken marinated in a soy, garlic, and coconut milk marinade, stir fried and served over rice with a lightly simmered peanut, ginger, and coconut milk sauce. A mixture of dry spices stands in for curry paste in this recipe.
Ingredients
- 0.25 cups coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon cilantro leaves
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons garlic paste
- 1.5 teaspoons ground turmeric
- 0.25 teaspoons kosher salt
- 1 dash Worcestershire sauce
- 1 pound boneless chicken breast
Instructions
-
1
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.
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2
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.
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3
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).
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4
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.
Nutrition Facts
Per serving
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