Grilled Thai Chicken Satay and Peanut Sauce Over Ginger Coconut Rice

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →