Spicy Chicken Satay Skewers

🥘 Ingredients

• black pepper
• butter (divided)
  2 tbsp
• carrot
  12 oz
• chicken cutlets
  20 oz
• cooking oil
  2 tsp
• garlic
  4 clove
• jasmine rice
  1 c
• mini cucumber
  4 unit
• miso sauce concentrate
  2 unit
• paper towels
• peanut butter
  2 unit
• peanuts
  1 oz
• plastic wrap
• ponzu sauce
  24 ml
• rice wine vinegar
  3.333 tbsp
• salt
• sugar (divided)
  2 tsp
• sweet thai chili sauce
  2 oz
• wooden skewers
  16 unit

🍳 Cookware

• shallow dish
• peeler
• small pot
• large bowl
• baking sheet
• medium microwave-safe bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Place wooden skewers in a shallow dish and cover with water to soak. Wash and dry produce. Peel and mince garlic . Halve mini cucumber lengthwise; slice into 1/2-inch-thick halfmoons. Trim and peel carrot . Using a peeler , shave carrots lengthwise into ribbons, rotating as you go, until you get to the core. Discard core.

   wooden skewers: 16 unit, garlic: 4 clove, mini cucumber: 4 unit, carrot: 12 oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and half the peanuts ; cook, stirring, until fragrant and lightly browned, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in jasmine rice and 3/4 cup water (1 1/2 cups for 4 servings); bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and black pepper . Keep covered off heat until ready to serve.

   cooking oil: 2 tsp, peanuts: 1 oz, jasmine rice: 1 c, butter: 2 tbsp (divided), salt, black pepper
3. 

   3

   While rice cooks, in a large bowl , combine rice wine vinegar with 1 tsp sugar ; stir until dissolved. Add cucumbers and carrots; stir to combine. Set aside to pickle, tossing occasionally.

   rice wine vinegar: 3.333 tbsp, sugar: 2 tsp (divided)
4. 

   4

   Pat chicken cutlets dry with paper towels ; cut each cutlet into four equal strips. Season all over with salt and pepper. Thread chicken onto skewers. Place chicken skewers on a lightly oiled baking sheet . Roast on top rack until golden brown and cooked through, ⏱️ 12 minutes to ⏱️ 15 minutes .

   chicken cutlets: 20 oz, paper towels
5. 

   5

   While chicken roasts, in a medium microwave-safe bowl , combine peanut butter , sweet thai chili sauce , miso sauce concentrate , and ponzu sauce . Cover with plastic wrap and microwave until warmed, ⏱️ 30 seconds to ⏱️ 40 seconds . Season with a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In the last 2 minutes of roasting, remove sheet with chicken skewers from oven; carefully brush on a thin layer of peanut sauce (save the rest for serving). Return to oven; roast until sauce thickens, ⏱️ 2 minutes to ⏱️ 3 minutes more.

   peanut butter: 2 unit, sweet thai chili sauce: 2 oz, miso sauce concentrate: 2 unit, ponzu sauce: 24 ml, plastic wrap
6. 

   6

   Divide rice between plates. Top with chicken skewers and salad. Garnish chicken and rice with remaining peanuts. Serve with remaining peanut sauce for dipping or drizzling.
7. 7

   Chicken is fully cooked when internal temperature reaches 165 degrees F.