IN THE KIT
12 ozmarinated chicken thighs
8 ozThai peanut sauce
6 ozjasmine rice
2 ozcrushed peanuts
1 ozchili flakes
2 ozred cabbage
2 ozsesame slaw dressing
1 ozgreen onion
Salt & pepper
Kitchen Items Needed
Small pot with lid
Medium pot with lid
Cutting board with knife
12 oz water
Adjust racks in oven – one rack 5-6 inches from the top of the oven to cook skewers;
Preheat oven to 450°F;
Thread marinated chicken onto skewers;
Core & finely dice the chili pepper;
Finely chop cilantro & slice lime into wedges;
Rough chop/crush the peanuts.
In a medium pot, combine rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.
Warm peanut sauce in a small pot over low heat. Add a dash of water If you would like the sauce to be more liquid in consistency. Cover with lid to keep warm.
Line sheet pan with parchment paper/foil. Place skewers on a sheet pan & cook on the top rack of the oven. Cook on one side for 8-10 minutes, then turn over & cook for a further 8-10 minutes until fully cooked & no longer pink inside. Transfer skewers to a separate plate & set aside.
In a large bowl combine carrots, ½ green onions, cabbage & slaw dressing. Toss well, season with salt & pepper.
Divide rice and Asian slaw between plates. Pile satay skewers onto a platter (or plate), sprinkle with peanuts, cilantro & chili. Serve with sauce on the side for dipping & enjoy family style!