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Week of 5/30/22

Rainbow Chicken Skewers
with Thai peanut sauce / quinoa

Active: 60 Total: 60
Original GF Paleo Vegetarian
Rainbow Chicken Skewers

June is pride month, so we are celebrating with this rainbow meal!
Smarts #1: Broccoli takes a little extra time to cook, so give it a bit of a head start by steaming it in the microwave.
Smarts #2: Turmeric can temporarily stain your hands yellow. Feel free to skip it, but it gives the chicken a classic Thai satay color and flavor.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
52

Ingredients

Metric
Servings:
4
Rainbow Chicken Skewers:
  • Skewers, metal or bamboo - 10
  • Onions, red - 1/2 , cubed
  • Bell peppers, red - 1 , cubed
  • Bell peppers, orange - 1 , cubed
  • Squash, yellow summer - 12 oz , cubed
  • Broccoli florets - 8 oz
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Oil, cooking - 1 Tbsp
  • Turmeric, ground (opt) - 1 tsp
  • Green onions (opt) - 2 stalks , chopped, green and white parts combined
Thai Peanut Sauce:
  • Peanut butter, creamy - 1/2 cup
  • Soy sauce, low-sodium - 2 1/2 Tbsp
  • Brown sugar - 2 1/2 Tbsp
  • Lime juice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Chili garlic sauce - 1 tsp , more or less to taste (sub any hot sauce)
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups

Choose Cooking Method

Prep

  1. Quinoa - (If prepping right before cooking, get grill heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.

  3. Onions / Bell peppers (both colors) / Squash / Broccoli - Prep as directed, trying to make the cubes similar in size. Combine onions and bell peppers in one container. Store squash and broccoli each in their own separate containers. (Can be done up to 5 days ahead)

  4. Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel. Microwave until broccoli is bright green and starting to turn tender, ~2 minutes. (It doesn’t need to be completely tender and will finish cooking on the skewers.) (Can be done up to 5 days ahead)

  5. Make peanut sauce - Heat peanut butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in soy sauce, brown sugar, lime juice, toasted sesame oil, and chili-garlic sauce. If the sauce is too thick to pour, whisk in some warm water as needed. Taste and season with some more sugar if you'd like it sweeter or some more chili garlic sauce if you'd like it spicier. (Can be done up to 5 days ahead.)

  6. Chicken - Cube chicken. Toss with cooking oil, turmeric, and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

  7. Assemble skewers - Alternate threading both colors of bell peppers, squash, broccoli, onions, and chicken onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.) (Can be done 1 day ahead)

  8. Green onions - Chop green onions, keeping white and green parts together.

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Make

  1. Heat grill to 450F / 232C. Clean grates and brush with some oil.

  2. Add chicken skewers to heated grill and turn to sear on all sides until chicken is cooked through, 5 to 7 minutes total. (Note: Remove a piece of chicken and check it for doneness if unsure.)

  3. If quinoa was made ahead, reheat in the microwave.

  4. Warm peanut sauce briefly in the microwave. If it is too thick to pour, whisk in a small amount of water to thin.

  5. Serve chicken skewers over quinoa. Drizzle peanut sauce over top and finish with green onions. Enjoy!

Prep

  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.

  3. Onions / Bell peppers (both colors) / Squash / Broccoli - Prep as directed, trying to make the cubes similar in size. Combine onions and bell peppers in one container. Store squash and broccoli each in their own separate containers. (Can be done up to 5 days ahead)

  4. Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel. Microwave until broccoli is bright green and starting to turn tender, ~2 minutes. (It doesn’t need to be completely tender and will finish cooking on the skewers.) (Can be done up to 5 days ahead)

  5. Make peanut sauce - Heat peanut butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in soy sauce, brown sugar, lime juice, toasted sesame oil, and chili-garlic sauce. If the sauce is too thick to pour, whisk in some warm water as needed. Taste and season with some more sugar if you'd like it sweeter or some more chili garlic sauce if you'd like it spicier. (Can be done up to 5 days ahead.)

  6. Chicken - Cube chicken. Toss with cooking oil, turmeric, and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

  7. Assemble skewers - Alternate threading both colors of bell peppers, squash, broccoli, onions, and chicken onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.) (Can be done 1 day ahead)

  8. Green onions - Chop green onions, keeping white and green parts together.

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Make

  1. Heat a grill pan over medium heat. Brush pan with some oil. Add chicken skewers to heated grill pan and turn to sear on all sides until vegetables are tender and chicken is cooked through, 8 to 10 minutes total. (Note: Covering the skewers with a lid or foil as they cook can help speed the process along and help the chicken and vegetables to cook evenly.)

  2. If quinoa was made ahead, reheat in the microwave.

  3. Warm peanut sauce briefly in the microwave. If it is too thick to pour, whisk in a small amount of water to thin.

  4. Serve chicken skewers over quinoa. Drizzle peanut sauce over top and finish with green onions. Enjoy!

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