Coconut Chicken Satay Skewers
w/ steamed jasmine rice & late summer vegetable salad
SERVES 4 • OVEN/GRILL, MICROWAVE • 20 MINUTES
Step 1If grilling, preheat the grill to high heat, about 500°, & unpack your “mise en place” (ingredients). If using the stove, continue to Step 2.
Step 2Toss the grilled corn, tomatoes, red onion, & haricot vert with the sambal vinaigrette in a large bowl or serving dish until evenly coated & set aside to marinate.
Step 3 - For Grill
Place your skewers on the hot grill & cook for 6-10 minutes with grill closed. Flip the skewers over & cook for 6-10 minutes on the other side. Remove from the heat & place on a plate.
Step 3 - For Stovetop
Heat a sauté pan over medium-high heat & add 1 tablespoon of oil. Remove the chicken from the skewers & place in the pan. Cook for 6-10 minutes. Flip over & repeat for the other side. Remove from heat & return to the skewers or place directly on a plate.
Transfer the rice to a microwave-safe bowl or dish. Place the container of rice on a microwave-safe plate. Microwave for 1 minute intervals until hot, stirring in between.
Retoss the salad right before serving. Garnish the rice with toasted coconut & peanuts. Garnish the chicken with the peanut gremolata & cilantro. Serve the chicken with the curry yogurt sauce for dipping. Enjoy!