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15-Minute Peanut Satay Chicken Skewers
This chicken recipe is an all-time favorite of my kids. You can use creamy or chunky peanut butter here- both will work well. If you don’t have white pepper, use half as much in crushed black pepper. If your market sells chicken tenderloins, they’re a great cut instead of plain chicken breasts, which you’ll have to cut anyway. This dish is great the next day stuffed in a pita with some greens as a salad.
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Equipment
Ingredients
For the chicken:
- 3 tablespoons creamy peanut butter
- 1/3 cup soy sauce
- ½ cup canned coconut milk
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons sesame oil
- 3 teaspoons garlic powder
- 3 teaspoons ground ginger
- 1 ½ teaspoons ground white pepper
- 2 pounds boneless, skinless chicken breast sliced into strips
For the lime-cilantro rice
- 2 cups long grain white rice
- ½ cup lime juice
- 1 ounce fresh cilantro chopped
Instructions
Prep Ahead:
- Combine the satay ingredients and the chicken in a large resealable bag or container and toss to coat.
- Prepare the rice as directed and stir in the cilantro. Transfer to and store in a resealable bag or container.
Prepare From Prepped:
- Heat 2 tablespoons of vegetable or canola oil in a large saute pan over medium heat until shimmering.
- Add the chicken to the pan, side by side, and cook, turning occasionally, until browned on each side and cooked through. You may have to work in batches.
- Heat the lime cilantro rice and serve alongside the cooked chicken.
Make From Fresh:
- Combine the chicken satay ingredients in a large bag or bowl and toss to coat. Set aside to marinate while you prepare the rice.
- Rinse the rice under cold water until the water runs clear, then transfer the rinsed rice to a pot with a tight fitting lid.
- Add 4 cups of water and the lime juice to the pot, then bring to a boil, covered.
- Remove the lid and reduce the heat to a simmer. Cook until all the liquid has cooked off and the rice is cooked through.
- Stir in the chopped cilantro.
- While the rice is cooking, heat 2 tablespoons of vegetable or canola oil in a large saute pan over medium heat until shimmering.
- Add the chicken to the pan, side by side, and cook, turning occasionally, until browned on each side and cooked through. You may have to work in batches.
- Serve the chicken with the rice on the side.
Tried this recipe?Let us know how it was!
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