Thai Peanut Chicken Satay Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 can coconut milk
• 1 cup jasmine rice
• 2 cups shredded carrots
• 1 cup sliced cucumber
• 1/2 cup chopped green onions
• 1/2 cup creamy peanut butter
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic cloves, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1/4 cup chopped cilantro, for garnish
• 1/4 cup chopped roasted peanuts, for garnish

Instructions

1. 1

   1. In a medium saucepan, combine the coconut milk and jasmine rice. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until rice is tender.

2. 2

   2. In a large bowl, toss the chicken cubes with 2 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, and a pinch of red pepper flakes. Thread the chicken onto skewers.