Spicy Chicken Satay Skewers: Pickled Cucumber-Carrot Salad & Garlic Peanut Rice

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• carrot
  2 pieces
• chicken cutlets
  8 oz
• cooking oil
  1 tbsp
• garlic
  2 cloves
• jasmine rice
  1 c
• mini cucumber
  1 pieces
• miso sauce concentrate
  1 tbsp
• peanut butter
  2 tbsp
• peanuts
  2 tbsp
• ponzu sauce
  1 tbsp
• rice wine vinegar
  2 tbsp
• salt
  1 pinch
• sugar
  1 tsp
• sweet thai chili sauce
  1 tbsp
• water
  ¾ cup
• wooden skewers
  4 pieces

🍳 Cookware

• small pot
• large bowl
• baking sheet
• medium 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.

   wooden skewers: 4 pieces
2. 

   2

   Peel and mince garlic . Halve mini cucumber lengthwise and slice into ½-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.

   garlic: 2 cloves, mini cucumber: 1 pieces, carrot: 2 pieces
3. 

   3

   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 . Stir in jasmine rice and water ; bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Fluff rice with a fork; stir in 1 TBSP butter . Season with salt and black pepper . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, peanuts: 2 tbsp, jasmine rice: 1 c, water: ¾ cup, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   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: 2 tbsp, sugar: 1 tsp
5. 

   5

   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 .

   chicken cutlets: 8 oz
6. 

   6

   While chicken roasts, in a medium bowl , combine peanut butter , sweet thai chili sauce , miso sauce concentrate , and ponzu sauce . Cover with plastic wrap and microwave until warmed ⏱️ 30 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 .

   peanut butter: 2 tbsp, sweet thai chili sauce: 1 tbsp, miso sauce concentrate: 1 tbsp, ponzu sauce: 1 tbsp
7. 7

   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.