Chicken Satay with Peanut Sauce and Coconut Rice

also pictured here is edamame in the pod

This recipe is excellent as is, or you can also broil or grill skewers of bite-size pieces of chicken and serve the sauce in a cup on the side for dipping.

To make this kid-friendly, keep the cayenne pepper out of the sauce and sprinkle it on individually to taste. That way, the kids can have theirs as un-spicy as they like, and the adults can have theirs as spicy as they like.

Satay:
1 pound boneless skinless chicken (turkey is good here, too)
2 Tbsp fresh lime juice
1 Tbsp cornstarch
1/2 tsp cayenne pepper
1 tsp salt

Sauce:
1/3 cup coconut milk
1/3 cup peanut butter
1 Tbsp soy sauce
1 Tbsp brown sugar
1/2 tsp cayenne pepper
1/4 cup water
1 Tbsp lime juice

To make the coconut rice: Use the remaining coconut milk plus enough water to steam the rice as usual. We usually do brown rice, but Jasmine would be good too. Or so I've heard.

To make the satay: Combine lime juice, cornstarch, 1/2 teaspoon cayenne and salt in a medium bowl. Add chicken and toss to coat. Marinate, refrigerated, for at least 20-30 minutes.

To make the sauce: Combine all sauce ingredients - except the lime juice - in a small saucepan. Cook over low heat, stirring occasionally, for 8 to 10 minutes. Stir in lime juice, then set aside until ready to serve.

To cook the satay: Broil or grill the chicken until no longer pink in the center. The time will depend on the size of the chicken pieces and the heat source. Serve with sauce and enjoy!