Chicken Satay Spring Roll Bowls

Ingrediënten

CHICKEN & MARINADE

2 pounds chicken thighs boneless & skinless, cut into small pieces

2 tablespoons olive oil

2 teaspoons fresh garlic finely minced

2 teaspoons ginger paste

2 tablespoons low sodium soy sauce

2 teaspoons yellow curry powder

1 teaspoon turmeric

2 teaspoons coriander

2 teaspoons chili powder

1/4 cup coconut milk

1 1/2 teaspoon salt or to taste

1/2 teaspoon black pepper

2 teaspoons brown sugar sugar or honey

red pepper flakes to taste, to make it spicy

OTHER INGREDIENTS

Lime

Cilantro

Chopped peanuts

Shredded purple cabbage

Shredded carrot

Green onion

English cucumber

Rice

Instructies

To a large bowl, add the chicken thighs, olive oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, black pepper, red pepper flakes, and brown sugar. Mix all together to coat the chicken evenly in the marinade.

After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 5 to 6 pieces onto each skewer.

Heat a cast-iron skillet over medium-high heat. Once it's hot, add a drizzle of oil to the pan. Add the chicken in, making sure not to crowd them. Cook in two batches if needed. Once golden brown on one side, about 5 to 6 minutes, flip over. Allow the other side to get golden brown, about 6 minutes. Then drop the heat to low and cook for 1 to 2 more minutes or until the chicken is cooked through to the center.

Take the chicken off the heat and finish with cilantro, a squeeze of lime juice, and peanuts.

Enjoy as an appetizer with peanut sauce or in a rice bowl with tons of veggies!