Thai Chicken Kabobs with Jasmine Rice and Spicy Peanut Sauce

Here is part 1 of a two-part series on my latest international dishes, specifically kabobs.  Lately I've been obsessed with Thai food, and quickly I've come to realize that fish sauce, chile paste, rice noodles and light coconut milk have entered the "always stocked" status in my pantry.

Kabobs and Sauce:

1 pound boneless skinless chicken breasts or tenders

1/3 cup soy sauce

2 Tbs fresh lime juice

1Tbs fish sauce (optional)

2 cloves garlic, minced

1 tsp grated fresh ginger

3/4 red pepper flakes

3 Tbs water

1 cup canned unsweetened (or light) coconut milk

1 Tbs creamy peanut butter

4 green onions with tops, cut into 1" pieces

1 each yellow red and green bell peppers, cut into strips

1-2 cups jasmine rice, prepare as directed and fluff with lemon zest and cilantro after cooked

Cut chicken into 3/8-inch cubes; place in shallow glass dish.

Combine soy sauce, lime juice, fish sauce, garlic, ginger and red pepper flakes in small bowl.  Reserve 4 Tbs mixture.  Add water to remaining mixture.  Pour over chicken; toss to coat well.  Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

Soak 8 (10-12 inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain.  Prepare grill for direct cooking.

Meanwhile, for peanut sauce, combine coconut milk, 4 Tbs reserved soy sauce mixture and peanut butter in small saucepan.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and simmer, uncovered, 2-4 minutes or until sauce thickens.  Keep warm.

Drain chicken, reserve marinade.  Skewer chicken intermittently with green onions and peppers.  Brush chicken and vegetables with reserved marinade.  Discard remaining marinade.

Place skewers on grill.  Grill uncovered over medium-hot heat 6-8 minutes or until chicken is no longer pink, turning halfway.  Serve with jasmine rice and cilantro with peanut sauce over top.

From Thai Cooking 2005