Charred marinated chicken skewers, creamy peanut sauce, rice and cucumber

$3.76/servingat the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• jasmine rice1 cup
• peanut butter1/3 cup
• soy sauce3 tbsp
• curry powder2 tsp
• coconut milkhalf a can
• brown sugar1 tbsp
• lime2 ea
• garlic2 cloves
• cucumberhalf a cucumber
• sriracha2 tsp

Method

1Marinate the chicken

• •Cut the chicken thighs into 1 inch strips.
• •Stir 2 tbsp of the soy sauce, the curry powder, half of the coconut milk, the brown sugar and the minced garlic in a bowl.
• •Toss the chicken through and marinate 15 minutes.
• •If using wooden skewers, soak them in water now.

2Rice on

• •Meanwhile, rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

3Peanut sauce

• •Warm the peanut butter with the remaining coconut milk in a small pot over low heat.
• •Whisk in the remaining soy sauce, the juice of one lime and the sriracha until smooth and pourable.

4Char the skewers

• •Heat the broiler (or a grill pan over high heat).
• •Thread the chicken onto skewers, letting the marinade drip off.
• •Broil or grill 4 to 5 minutes per side until charred at the edges and cooked through.

5Plate

• •Slice half of the cucumber into chunky half-moons.
• •Plate the rice, skewers and cucumber.
• •Drizzle the peanut sauce over the skewers and serve with the remaining lime in wedges.