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Thai Chicken Satay Bowls with Peanut Sauce
Ingredients
  • 1.5 lb boneless skinless chicken thighs, cut into bite sized chunks
  • 4 cups cooked jasmine rice, or if you like, Coconut Rice
  • subheading: MARINADE:
  • ½ cup canned coconut milk, I use full fat
  • juice of ½ lime
  • 1 tsp turmeric
  • 1 tsp curry paste
  • 1 tsp chili paste
  • 1 tsp salt
  • subheading: PEANUT SAUCE:
  • ½ cup peanut butter, creamy
  • ¼ cup canned coconut milk
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • juice of 1 lime
  • 2 tsp chili paste
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 Tbsp grated ginger
  • hot water to thin
  • subheading: CUCUMBER SALAD:
  • 2 small Persian cucumbers
  • 1 cayenne pepper, or other small hot pepper
  • 1 tsp sesame oil
  • 2 tsp rice wine vinegar
  • sesame seeds
  • subheading: GARNISH:
  • fresh cilantro
  • lime wedges
Steps
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