Chicken Satay Bowl

A bright, lemongrass-forward grilled chicken satay served over rice with carrots and micro kale for a fresh, easy bowl.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

1 stalk lemongrass roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons light brown sugar
1 tablespoon fresh lime juice about 1 lime
1 tablespoon soy sauce
2 teaspoons garlic freshly minced (about 2 medium cloves)
1 pound chicken breasts skinless, boneless, sliced into 1/2-inch strips lengthwise
bamboo skewers soaked in water for 30 minutes prior to use
2 cups cooked rice
2 cups baby carrots thinly sliced
2 cups micro kale greens
serrano peppers

In a mixing bowl (or blender), combine the chopped lemongrass, vegetable oil, fish sauce, light brown sugar, lime juice, soy sauce, and minced garlic; whisk or blend until smooth.
Place the sliced chicken in a resealable plastic bag and pour in the marinade; seal and refrigerate for 1 to 2 hours, turning the bag occasionally to marinate evenly.
Remove the chicken from the marinade and thread strips onto soaked bamboo skewers, leaving a little space between pieces.
Preheat a grill or grill pan on high for about 10 minutes, then reduce heat to medium-high.
Grill the skewered chicken until browned and cooked through, about 3 minutes per side (total about 6 minutes), flipping once.
Divide the cooked rice among bowls, top with thinly sliced baby carrots, micro kale, and the grilled chicken satay; add serrano peppers to taste.
Optionally sprinkle furikake on the rice and serve with peanut sauce if desired.