Serves 4

For Chicken Satay Marinade:

• 1-1½ pounds chicken breasts, cubed

• 3 tablespoons olive oil

• 1 tablespoon soy sauce

• 1 teaspoon lime

• 2 cloves garlic

• 6 small shallots or pearl onions

• 2 teaspoons turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon chili powder

• ½ tablespoon salt or more to taste

• 2½ tablespoons honey

• 1 tablespoon ginger

• 1 teaspoon fish sauce

For Peanut Sauce:

• 3 tablespoons creamy peanut butter

• 1 tablespoon soy sauce

• 4 teaspoons lime juice

• 1-2 teaspoons sriracha

• 2 teaspoons brown sugar

• 1-2 cloves garlic, minced

• 2 teaspoons ginger, grated

• ½ teaspoon red pepper flakes

• 1 tablespoon water

For Coconut Rice:

• 2 cups basmati, Jasmin, or long grain white rice

• 14 ounce can full-fat coconut milk

• ½ cup water

• 1 tablespoon sugar

• ½ teaspoon salt

For Garnish:

• Cilantro, coarsely chopped

• Green onions, thinly sliced

For Chicken Satay Marinade:

1. In a large bowl, combine all of the marinade ingredients, except the chicken, together. Mix everything together until well blended.

2. Add the chicken and mix it into the marinade, making sure all of the chicken is covered in the marinade.

3. Let the chicken marinade for at least 6 hours in the fridge, or overnight.

For Peanut Sauce:

1. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, brown sugar, garlic, ginger, and red pepper flakes.

2. Whisk in 1 tablespoon water. If you want your sauce a bit thinner, add additional water until desired consistency is reached. Set aside.

For Coconut Rice:

1. Rinse the rice in water until the water runs pretty clear. Drain the rice, then soak it in water for 15 minutes, before draining again.

2. In a medium pot, add the rice, coconut milk, water, sugar, and salt and set over medium high heat. Give the mixture a few good stirs to help mix everything together.

3. Bring it to a simmer so the entire surface of the liquid is rippling. Give it one final stir, put the lid on, and immediately turn the heat down to low.

4. Cook for 14 minutes.

5. Remove the pot from the heat and let the rice rest, covered, for 15 minutes.

6. Fluff the rice with a spatula.

For Baking the Chicken:

1. Once the chicken has finished marinating, heat the oven to 400 °F and line a baking sheet with aluminum foil.

2. Once the oven is ready, place the chicken, shaking off any excess marinade, on the baking sheet and bake for 12 - 15 minutes, until the internal temperature of the chicken reaches 165 °F.

3. If your oven has a broiler function, feel free to use that the last few minutes to give the chicken a slight char.

4. Serve the chicken over the coconut rice alongside the peanut sauce. Garnish with cilantro and green onions.

5. Enjoy!