Chicken Satay Recipe

• Toast coconut: Rinse rice in a fine-mesh sieve until water runs clear. Heat 1 tablespoon oil in a small saucepan over medium-high until shimmering. Add coconut and toast, stirring, until coconut is golden brown and fragrant, 1-2 minutes (watch closely).
• Cook rice: Immediately add rice to saucepan along with 11⁄4 cups water and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Fluff rice with a fork and keep covered off heat until ready to serve.
  
• Make pickles: Trim ends from radishes and cucumber, then thinly slice into rounds. In a medium bowl, whisk together vinegar and 1⁄2 teaspoon each sugar and salt. Add cucumbers and radishes and set aside to marinate.
  
• Make satay sauce: Peel and grate half of the ginger (save rest for own use). In a medium bowl, whisk together peanut butter, tamari, grated ginger, 1 tablespoon sugar, 2 tablespoons warm water, and 1⁄8 teaspoon salt. (If sauce breaks, stir in warm water 1 tablespoon at a time until sauce regains creamy consistency.)
  
• Grill chicken: Preheat a grill or grill pan over high heat. Pat chicken dry and, if necessary, pound to an even 1⁄2-inch thickness. Season all over with 1⁄2 teaspoon each salt and pepper. Grill until well charred on one side and almost cooked through, 6-7 minutes. Flip and cook on other side until chicken is no longer pink, 1-2 minutes.
  
• Finish & serve: Roughly chop cilantro leaves and stems. Slice each chicken breast crosswise into 3 or 4 pieces. Serve chicken with coconut rice and pickles alongside. Drizzle satay sauce over top and sprinkle with chopped cilantro. Enjoy!