Chicken Satay with Coconut-Lime Sauce and Jasmine Rice Recipe
Active time: 40 minutes
Total time: 50 minutes
In a medium saucepan, heat 1 Tbsp. oil over medium-low heat. Add shallot, lemongrass and jalapeño and cook, stirring often, until shallot is translucent, about 3 minutes. Stir in garlic, ginger and sugar and cook until fragrant, about 2 minutes. Add coconut milk, bring to a simmer, and cook until reduced by a third, about 6 minutes. Stir in fish sauce, lime zest and lime juice. Return sauce to a simmer, remove from heat, cover and let steep 10 minutes. Strain sauce through a fine-mesh sieve into a small saucepan. Cover and keep warm over very low heat.
Meanwhile, in a small saucepan, combine rice, 1½ cups water, and a pinch of salt and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer gently until water has been absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
Preheat a grill over medium-high heat. In a large bowl, toss chicken with remaining 2 Tbsp. oil to coat. Season with remaining salt and ground black pepper. Thread 3 pieces of chicken onto each of 8 skewers. Grill skewers, turning as needed, until chicken is cooked through and beginning to char, about 15 minutes.
Divide chicken skewers among 4 dinner plates. Spoon reserved coconut sauce over and around chicken. Sprinkle with cilantro, mint, and basil and serve with cooked rice.