One of my kids’ favorite meals.  Chicken Skewers with Coconut Rice and Ginger Peanut Sauce is a crowd pleaser!  It’s easy.  Healthy.  And the Peanut Ginger Sauce has a kick that makes it the perfect dipper.

The coconut rice compliments the rest of the flavors wonderfully!  We serve it with simple snap peas, sauteed in a touch of olive oil and sea salt.  Deeee-lish!

Pounding the chicken thin makes it cook fast and the skewers keep it fun for serving.  My kids just love this dinner!

Happy Cooking!  ~ Gena

Chicken Skewers with Coconut Rice and Ginger Peanut Sauce

Ingredients:
Serves 5

• skewers or kabob sticks
• 1  1/2 lbs. boneless chicken breasts (I bought the strips)
• 2 cups Jasmine rice
• 1 -15 oz. can coconut milk
• 1  3/4 cup water
• sea salt **
• fresh ground black pepper **
• olive oil **
• 12 oz. sugar snap peas
• 1 recipe Ginger Peanut Sauce **

** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.  Types of cheese and milk/cream may vary. 🙂

Directions:

• Place water and coconut milk in a medium saucepan. Bring to a boil, stir in rice, and lower heat to a simmer. Cover and simmer for 15-20 minutes, or until most of the liquid is absorbed. Remove from heat and allow to sit, covered, for another five minutes.
• Meanwhile, prepare chicken, peas and Ginger Peanut Sauce.
• For sugar snap peas, heat some olive oil in a med. saucepan.  Add peas and sprinkle with about 1 t. sea salt.  Stir to coat.  Cook for about 3 minutes or until peas are just tender.  Alternatively, you can just serve them raw, they are great both ways!
• Preheat grill to high.  Pound chicken thin by placing in a plastic freezer bag and covering with a dish towel.  Pound to about 1/4 inch thick.  Cut into approx. 1 inch strips (unless you bought them pre-cut into strips.)
•  Thread chicken onto 12 skewers and place in a single layer on a baking sheet.  Sprinkle chicken with olive oil to keep from sticking to the grill.  Turn to coat both sides.  Season with salt and pepper.  Turn grill to med. heat and cook chicken until white throughout, turning once, about 5-6 minutes total.  (Depends on thickness of chicken strips)
• Serve immediately, atop a bed of coconut rice and a side of sugar snap peas, with peanut sauce on the side.

Enjoy!!

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