Satay Chicken Bowl

Prep the chicken thighs. Place Boneless, Skinless Chicken Thighs (4) into a large bowl and add Ground Ginger (1 tsp) . Next, add in some Curry Powder (1/2 Tbsp) along with Garlic (3 cloves) . Mix everything well and get those chicken thighs coated and set aside.

Into a saucepan over medium to high heat, add Peanut Oil (2 Tbsp) , and then add Onion (1/2) . Sweat the onions down for 1-2 minutes, then add the Red Chili Pepper (1) and cook for a further minute.

Add Peanut Butter (2 Tbsp) , GOYA® Coconut Milk (3/4 cup) , and Soy Sauce (1/2 Tbsp) . Mix well until combined, continue stirring. Add in Chopped Roasted Peanuts (2 Tbsp) with a squeeze of Lime (1/2) . Mix well until combined and leave on low heat. If you find it getting too thick, add more coconut cream to thin it out.

Over a hot pan, add more Peanut Oil (2 Tbsp) and place in the chicken. Sear the thighs well, you want some color and caramelization on them for maximum flavor. Keep turning the sides until cooked through which from start to finish should take around 10 minutes.

To serve, into a bowl place in some Cucumber (1) and Cherry Tomatoes (1 2/3 cups) . Spoon in the satay and then add the chicken thighs. Sprinkle with Chopped Roasted Peanuts (2 Tbsp) , more satay over the top along with lime wedges and Fresh Cilantro (to taste) .