Thai Lunch: Mouthwatering Spicy Grilled Chicken Skewers with Peanut Sauce & Sticky Rice

Allergens

Fish (Fish sauce) - Soy (Soy sauce, peanut butter) - Wheat (Optional: gluten in soy sauce, if using a product containing wheat) - Tree nuts (Peanuts)

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1
• inch cubes
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp fresh lime juice
• 1
• 2 Thai bird's eye chilies, finely chopped
• 1 cup jasmine rice, rinsed
• 1 1/2 cups water
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tsp sriracha hot sauce (optional)
• Handful of fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and chilies to create a marinade for the chicken. Add the chicken cubes and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. While the chicken is marinating, prepare the sticky rice by combining it with water in a rice cooker or pot, and cook according to package instructions. Set aside.
3. Preheat your grill or grill pan to medium high heat. Thread the chicken onto skewers, discarding any excess marinade. Grill for 6 8 minutes, turning frequently until cooked through and slightly charred.
4. In a small saucepan, combine the peanut butter, soy sauce, lime juice, and sriracha (if using). Heat over low heat, stirring constantly until smooth and well combined.
5. To serve, place a scoop of sticky rice on each plate, top with a skewer of grilled chicken, drizzle with the peanut sauce, and garnish with fresh cilantro and lime wedges.

Chef’s Insight

To achieve the perfect grill marks, let the chicken sit on the grill for a couple of seconds before turning.

Notes

Feel free to adjust the heat level according to your preference by altering the number of chilies used.