Tangy Thai Chicken Satay Bowls

Ingredients

• 1.5 lbs chicken breasts, cut into 1-inch cubes
• 1 can coconut milk
• 1/3 cup peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 1.5 cups basmati rice
• 2 cups broccoli florets
• 1 cup carrots, shredded
• 1 cup cucumber, diced
• 1/2 cup green onions, sliced

Instructions

1. 1

   In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, and red pepper flakes.

2. 2

   Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.