Grilled chicken satay bowl with peanut sauce

A laid back version of Southeast Asian chicken satay. Just as delicious and quicker without skewers. Served with a slightly sweet and spicy peanut sauce which is also used to baste the meat while it cooks. Made into a complete meal with snow peas stir fried in the pan used to cook the chicken. Could omit and slice up cucumbers and onions instead to go more traditional. White rice on the side.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In medium bowl mix chicken, garlic powder, coriander, cumin, 1 T ginger, turmeric, oil, 2 T sugar, and 1 tsp salt. Refrigerate at least 10 min to lock in moisture.

Step 2

In meantime make the sauce by mixing peanut butter with remaining ginger, soy sauce, 1/4 cup water, vinegar, 2 T sugar, and chili crisp. Reserve 1/4 cup sauce for serving.

Step 3

Heat grill pan over medium high heat. Add oil to coat lightly. Add chicken pieces. Cook for 3-4 min then flip and brush with some of the sauce. Cook another 3-4 min and repeat until both sides develop slightly blackened edges. Set aside.

Step 4

In same pan toss in snow peas. Stir to pick up browned bits. Cook until softened and heated through 4-5 min.

Step 5

Serve chicken with sauce over top, snow peas, green onion, peanuts, and rice.