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1
For the satay: Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste in a deep dish and whisk until combined.
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2
Add the chicken and mix to coat the chicken.
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3
Cover and refrigerate for two hours before skewering.
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4
Preheat your grill to medium-high heat.
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5
Soak your wooden skewers in a bowl of water for a few minutes, then skewer the chicken pieces as desired.
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6
Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.
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7
For the peanut sauce: In a medium sized bowl combine the peanut butter, coconut milk, lime juice, honey, fish sauce, chili paste, garlic, green onion and the cilantro.
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8
Add a little bit of warm water at a time until thinned to your liking.
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9
Makes about a cup.
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10
For the ginger rice:
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11
Rice cooker version: Throw ginger coins, rice, salt and the coconut milk into the rice cooker.
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12
Fill the rest with water according to your rice cooker manual.
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13
Cover, and cook according to your rice cooker instructions.
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14
Stove-top version: Measure out the coconut milk into a 4 cup liquid measuring cup.
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Fill it the rest of the way with water until it reaches 4 cups.
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16
Throw the ginger coins, salt and coconut milk mixture into a large sauce pan and bring to a boil.
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Add in rice and reduce heat.
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Cook covered until all water is absorbed, approximately 15-20 minutes.
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19
Fluff rice and remove ginger pieces.
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20
Should make 8 cups of rice.
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21
This recipe makes a lot of rice, so feel free to cut this in half if you dont want the extra!
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22
Plate some rice, top with a couple of satay skewers and serve a dish of sauce on the side.
