Thai-Style Grilled Chicken Satay Bowls

This was a surprisingly good meal. I like Satay in general, but never order it for some reason. 

Photo from Hello Fresh

The chicken was perfect with the sauce slathered on it and a little on the side for dipping. 

But the real star of this meal was the cucumber salad! I'm not really sure why this one hit me right on but it did. There's nothing special about it and something I've done a hundred times. And yet, this one for some reason hit the yummy spot! 

Thai-Style Grilled Chicken Satay Bowls

Recipe from Hello Fresh

Serves 2

• 2 Mini Cucumber
• 2 ounce Sweet Thai Chili Sauce
• 12 ounce Chicken Cutlets
• ½ ounce Peanuts
• 4 ounce Grape Tomatoes
• 5 teaspoon Rice Wine Vinegar
• ¼ ounce Cilantro
• 1 teaspoon Sriracha
• 2 tablespoon Soy Sauce
• ¾ cup Jasmine Rice
• 1 Shallot
• 1 Lime
• 2-3 tablespoons Peanut Butter

In a small pot, combine rice, 1 1⁄4 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

While rice cooks, preheat a well-oiled grill to medium-high heat.

Halve, peel, and thinly slice shallot. Slice cucumbers into 1⁄4-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts. Roughly chop cilantro. 

In a medium microwave-safe bowl, combine vinegar and 3⁄4 tsp sugar. Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. 

Add shallot, cucumbers, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

In a small bowl, stir together peanut butter, chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar, and juice from half the lime. Taste and season with salt if desired. 

Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).

Pat chicken dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. 

Brush reserved peanut sauce onto chicken. Add chicken skewers to hot grill and grill until cooked through, 2-4 minutes per side. TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it’s nicely charred.

Fluff rice with a fork. 

Divide rice and cucumber salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro. Serve.