Inspired by Southeast Asia’s famous chicken satays, this weeknight winner forgoes the skewers and peanut dipping sauce. Instead it simmers chunks of chicken in a spicy, nutty and wonderfully rich blend of peanut butter, chili sauce and coconut milk to serve over rice.
In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.