Indonesian-Style Satay Chicken Thighs with Peanut Reduction, Jasmine Rice, and Charred Bell Pepper Salad

Rinse 1.5 cups uncooked jasmine rice in a fine-mesh sieve under cold water until the water runs clear. Place rice in a medium pot with 2.25 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Prepare the aromatics: Peel and finely mince 4 cloves of garlic and 1 inch of fresh ginger. Remove the tough outer layers of 1 stalk of lemongrass, then finely mince the tender white inner part. Finely dice 2 large shallots.

Slice 1.5 lbs boneless skinless chicken thighs into 1-inch wide strips. In a large bowl, whisk together half of the minced garlic, half of the minced ginger, all the minced lemongrass, 2 tbsp low-sodium soy sauce, 1 tbsp honey, and 1 tbsp neutral oil.

Add the chicken strips to the bowl and toss thoroughly to coat. Let the chicken marinate at room temperature for 15-20 minutes while you prepare the other components.

For the peanut reduction: In a small saucepan, heat 1 tbsp neutral oil over medium heat. Add the diced shallots and the remaining minced garlic and ginger. Sauté for 3-4 minutes until softened and fragrant. Stir in 0.5 cup peanut butter, 0.5 cup coconut milk, 1 tbsp low-sodium soy sauce, 1 tsp sambal oelek, and the juice of 1 lime. Whisk constantly over low heat until the sauce thickens and reduces slightly (about 5-7 minutes). If it becomes too thick, add 1 tbsp water at a time to reach a pourable consistency.

Prepare the vegetable salad: Wash and de-seed 2 red bell peppers and 1 yellow bell pepper. Cut them into 1-inch wide planks. In a small bowl, whisk 2 tbsp rice vinegar with 1 tsp sambal oelek and the juice of the second lime.

Heat a large heavy-bottomed skillet or cast-iron pan over high heat with 2 tbsp neutral oil. Once the pan is shimmering and slightly smoking, add the chicken strips in a single layer (work in batches if necessary to avoid overcrowding). Sear for 4-5 minutes per side without moving them too much, allowing the honey and natural fats to create deeply charred, caramelized edges. Once cooked through and blackened at the tips, remove chicken from the pan and set aside to rest.

In the same hot skillet, add the bell pepper planks. Cook over high heat for 3-4 minutes, tossing occasionally, until the skins are blistered and charred but the peppers remain crisp-tender. Remove from heat and immediately toss the hot peppers in the rice vinegar and lime dressing.

Finely chop 0.25 cup fresh cilantro for garnish.

To serve, place a generous scoop of jasmine rice on each plate. Arrange the charred chicken strips over the rice and drizzle liberally with the warm peanut reduction. Serve the charred bell pepper salad on the side and garnish the entire dish with fresh cilantro.