Coconut Peanut Chicken Satay & Jasmine Rice

• servings: 4
• active time: 35 minutes

Ingredients

Protein: 1 lb chicken breast or thighs, cut into thin strips.

The Sauce/Marinade: 1/2 cup creamy peanut butter, 1 can (13.5 oz) full-fat coconut milk, 3 tbsp coconut aminos (the wheat-free soy sauce alternative), 1 tbsp lime juice, 1 tbsp honey.

The Grain: 1 cup Jasmine rice.

Vegetable: 2 cups broccoli florets.

Directions

Marinate: Whisk the coconut milk, peanut butter, coconut aminos, lime, and honey until smooth. Pour half over the chicken strips and let sit for 20 minutes. Reserve the other half for the dipping sauce.

Rice: Cook the rice according to package instructions (use water or a bit of coconut milk for extra creaminess).

Cook Chicken: Heat a splash of oil in a pan over medium-high heat. Sauté chicken strips until cooked through and slightly charred (about 3–4 minutes per side).

Steam: Steam the broccoli until tender-crisp.

Serve: Serve the chicken over rice with the reserved peanut sauce drizzled on top or on the side for dipping.