with Sriracha and Peanut Sauce
By Hello Fresh
Cooking Time: 35 min.
Nutrition: 632 cal, Fat: 16 g, Sat. Fat: 4.5 g, Protein: 50 g, Carbs: 74 g, Sugar: 8 g, Sodium: 507 mg, Fiber: 5 g
- Wooden Skewers- 4
- Garlic- 1 Clove
- Lime- 1
- Jasmine Rice- ¾ Cup
- Chicken Tenders- 12 oz.
- Coconut Milk- ¼ Cup
- Soy Sauce- 2 tsp.
- Justin’s Peanut Butter- 2 TBSP
- Sesame Oil- 1 ½ tsp
- Snow Peas- 8 oz.
- Sriracha- 1 tsp
- Preheat and prep. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Put skewers in a large bowl and cover with water to soak. In a small pot, bring 1½ cups water and a pinch of salt to a boil. Mince or grate garlic. Halve lime.
- Cook rice. Add rice to boiling water, cover, and reduce to a simmer until tender, 15-20 minutes.
- Make satay skewers. Toss chicken in a large bowl with TBSP coconut milk (we sent more), a big squeeze of lime juice, 1½ tsp soy sauce, half the garlic, and ½ tsp sugar. Season with salt and pepper. Thread chicken onto skewers. Place on a lightly oiled baking sheet. Broil until cooked through, about 15 minutes.
- Make peanut sauce. In a medium bowl, stir together peanut butter, 1½ tsp sesame oil, ½ tsp soy sauce, 1 TBSP coconut milk, 2 TBSP water, ½ tsp sugar, and as much remaining garlic as you like (add a pinch and go up from there). Taste and adjust flavor with a squeeze of lime or a pinch of salt, if desired.
- Cook snow peas. With 5 minutes left to go on chicken, spread snow peas on top of baking sheet (you may need a second sheet) and drizzle with oil. Season with salt and pepper. Return to oven and bake until snow peas are tender and lightly crisped, 3-5 minutes.
- Plate. Serve satay skewers on a bed of rice with snow peas. Drizzle with peanut sauce and sriracha.