Thai Chicken Satay

 in Favorite Recipes by

Provided by Sonia Walters for the October 2017 issue of BurlesonNOW Magazine.

  • 2 cups Dynasty Jasmine Rice
  • 1 1/2 lbs. chicken breast, boneless
  • 1/4 cup light brown sugar
  • 2 Tbsp. Thai curry powder (divided use)
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. turmeric
  • 1 1/2 tsp. kosher salt
  • 3 cloves garlic, finely chopped
  • 1/2 cup coconut milk
  • 1 bottle Thai peanut sauce
  1. Wash rice in water until there is no cloudiness. Drain off rinse water; cover rice with fresh water one-knuckle deep over top of rice. Bring to a boil quickly. Cover; turn off the heat. Set pot aside until ready to eat meal.
  2. Cut chicken into 1-inch-thick, long strips.
  3. Mix together sugar, 1 Tbsp. curry powder, remaining dry seasonings and garlic.
  4. Rub seasonings on chicken strips and refrigerate overnight.
  5. When ready to cook, mix coconut milk with 1 Tbsp. curry powder in a little saucepan. Weave chicken strips onto wooden skewers. Grill chicken, basting with curried coconut milk. 
  6. Serve with Thai peanut sauce, Thai Cucumber Relish and Jasmine rice.