Vibrant Chicken Satay Bowl

Ingredients

For the chicken

• 450g local organic chicken thighs, diced
• 1 tbsp olive oil
• 4 cloves garlic, grated
• 1 tsp grated ginger
• 1 tsp yellow curry powder
• ½ tsp turmeric
• 1 tbsp brown sugar
• ¼ cup coconut milk
• 1 tsp ground coriander
• 2 tbsp soy sauce
• 1 tsp white pepper

For the peanut sauce

• 3 tbsp Bonne Maman peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp grated garlic
• 1 tsp grated ginger
• Water, to thin the sauce if needed

To garnish

• Cilantro, roughly chopped
• Scallions, sliced

Instructions

1. In a large bowl, whisk together olive oil, garlic, ginger, curry powder, turmeric, brown sugar, coconut milk, coriander, soy sauce, and white pepper.
2. Add the diced chicken thighs and coat evenly. Cover and marinate in the fridge for at least 1 hour (overnight is best for deeper flavor).
3. In a small bowl, mix peanut butter, soy sauce, lime juice, brown sugar, garlic, and ginger.
4. Add warm water a tablespoon at a time until you reach your desired consistency. Set aside.
5. Thread marinated chicken onto skewers.
6. Heat a griddle or grill pan over medium-high heat and cook the chicken until charred and fully cooked through, brushing with any extra marinade as it grills.
7. Scoop rice into a bowl and top with grilled chicken skewers.
8. Drizzle generously with the peanut sauce and garnish with chopped scallions, cilantro, and a squeeze of lime.