Chicken Satay with Peanut Sauce and Ginger Rice
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Ingredients & Equipment
What we send
- 1/4 ounceginger
- 3/4 cupjasmine rice
- 8 ouncesChinese broccoli
- 2boneless skinless chicken breasts
- 2 packetspeanut butter
- 2 packetsgluten-free soy sauce
- 1 tablespoonrice wine vinegar
- 1 tablespoonsesame oil
- 10wood skewers
- 1/8 teaspoonground ginger
- 1/2 teaspoonMadras curry powder
- 1/8 teaspoonground coriander
- 1/4 teaspoongarlic powder
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 12" large pan
- 12" large high-sided pan
Cook Ginger Rice
Trim and discard skin of ginger, then place whole knob in a small pot. Add rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, then reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.
While rice cooks, rinse Chinese broccoli. Trim and discard bottom 1 inch of stems, then cut broccoli crosswise into ¼-inch pieces, keeping stems and leaves separate. Rinse scallions, trim and discard roots, and thinly slice. Cut lime into 4 wedges for serving. Pat chicken dry with paper towel, and cut lengthwise into ½-inch strips. Season all over with spice mix, ¼ teaspoon salt, and pepper as desired. Set aside.
Make Peanut Sauce
Place packets of peanut butter between your palms for 1-2 minutes—the heat from your hands will help it soften. Then, in a medium bowl, whisk together soy sauce, rice wine vinegar, sesame oil, and peanut butter until fully combined. Set aside until ready to serve.
Assemble and Cook Satay
Thread chicken evenly onto skewers, being sure to skewer the strips lengthwise, so they cook evenly. Heat 2 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add chicken satay in a single layer, working in batches and adding oil as needed. Cook, rotating occasionally, until chicken is charred, cooked through, and no longer pink, about 7 minutes total. Transfer satay to serving plates.
Sauté Chinese Broccoli
While chicken cooks, heat 1 tablespoon canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add broccoli stems and sauté, stirring, until beginning to soften, about 3 minutes. Then, add broccoli leaves and scallions and cook until beginning to wilt, about 3 minutes more. Season with ¼ teaspoon salt. Remove pan from heat. Remove and discard ginger from cooked rice, then stir rice into pan with broccoli.
Plate Chicken Satay
Taste ginger rice and add more salt and pepper as desired, then divide between plates with chicken satay. Serve with lime wedges for squeezing over, and peanut sauce for dipping or drizzling. Dig in!