IN THE KIT
12 ozmarinated chicken thighs
8 ozThai peanut sauce
6 ozjasmine rice
2 ozcrushed peanuts
1 ozchili pepper
8 ozslaw blend (carrots & cabbage)
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.
In a small pot, pour peanut sauce & a dash of water. Heat on low. Continue to add 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.
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!