California-Thai Chicken Satay Over Coconut Rice

1. 1

   Combine fish sauce, teriyaki or soy sauce, and lemon grass is a bowl. Add chicken and marinate, covered in the fridge, for two hours.

2. 2

   Soak wooden skewers in water for 20 minutes.

3. 3

   In a saucepan, combine rice, 1 cup water and 1 cup coconut milk. Bring to a boil and reduce heat, simmering on low until the rice is done, about 15 minutes.

4. 4

   Trim ends off asparagus and toss lightly with a scant amount of olive oil and salt.

5. 5

   Preheat the grill. Remove chicken from marinade and lace onto wooden skewers. Grill about 5 minutes on each side, until chicken is done. At the same time, grill the asparagus (in a wire basket, if you have one) until done, about 3 minutes per side.

6. 6

   Serve chicken and asparagus over rice.

No additional tips available.