Thai Coconut Chicken Satay Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed
• 1 cup coconut milk
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 2 cups carrots, julienned
• 4 green onions, sliced
• 2 cups jasmine rice
• 1/2 cup peanut butter
• 4 lime wedges
• 1/4 cup cilantro, chopped

Instructions

1. 1

   Combine the chicken, coconut milk, soy sauce, brown sugar, lime juice, garlic, and ginger in a large resealable bag. Refrigerate for at least 30 minutes, up to 24 hours.

2. 2

   Cook the jasmine rice according to package instructions.