Teriyaki Chicken Skewers with Coconut Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp sesame oil
• 1 can coconut milk
• 1 1/2 cups jasmine rice
• 1 1/2 cups water
• 1 lime, wedges for serving
• 3 scallions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   In a large bowl, combine the cubed chicken, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Marinate for 30 minutes to 1 hour.

2. 2

   Thread the marinated chicken onto skewers.