Tasty Tuesday: Thai Chicken Satay

One of the dishes I missed most while I was a veggie was chicken satay, so I was excited when EMeals  sent us an easy chicken satay and peanut sauce recipe. 

This one is slightly spicy but not overpowering with the sweetness of the peanut sauce. 

Recipe from EMeals: serves 2 
Marinade:
1/2 stalk lemongrass, peeled and chopped
1 clove garlic, minced
1/2 t cayenne pepper, 1 1/2t curry powder
1/2 t agave or honey
1/4 t fish sauce or soy sauce, 2T olive oil
12 oz boneless, skinless chicken breasts, cut into 1/2'' strips

Dipping Sauce:
2T chopped onion
1 clove garlic, minced
1/2 stalk lemongrass, peeled and chopped
1 small red Thai chili pepper, seeded and minced
1T peanut oil
2T natural chunky peanut butter
1/4c water
1 1/2t agave or honey
Wooden skewers soaked in water

3/4c brown rice

Marinade: combine 1/2 stalk lemongrass, 1 clove garlic, cayenne pepper, curry powder, 1/2t agave, fish sauce, and olive oil. Add chicken and marinade at least 2 hours

Dipping Sauce: saute onion, 1 clove garlic, 1/2 stalk lemongrass, and chili pepper in peanut oil. Add peanut butter, water, and 1 1/2t agave. Stir and simmer until sauce begins to separate.

Cook rice according to package directions.

Preheat broiler for high. Thread chicken onto skewers and broil for 3mins per side. Serve chicken over rice with dipping sauce on side.

And I promise, next week's dinner won't be on a skewer.

Linking up with Jessica and Ashley