This is the kind of dinner that makes you feel like you’ve got your life together, even when you absolutely don’t. Ginger, lime, garlic, and peanuts do all the heavy lifting here—no fancy techniques, no fuss. Thread the chicken onto skewers, get a good sear, and suddenly you’ve got something that tastes far more intentional than the day actually was.
Serve it over coconut rice and watch everyone at the table assume you planned ahead.
Serve this dish over lush coconut rice and you’ve basically staged a tropical escape without leaving your kitchen! For deeper flavor fast, salt the chicken as soon as you cut it. Even 10 minutes makes a difference—it seasons the meat all the way through and helps it brown better.
Bonus Tip:
Soak your wooden skewers. Yes, it’s annoying. Yes, it prevents them from catching fire, which is even more annoying. If you're really in a rush, microwave a mug of water for two minutes and dunk the skewers in there—instant soak, zero drama.
Ingredients
For the Chicken Skewers:
1 1/4 lbs chicken thighs, fat trimmed and cut into bite-sized pieces
1-inch piece fresh ginger, grated
3 green onions, thinly sliced (white + green parts separated)
Marinate the Chicken In a bowl, mix chicken pieces with grated ginger, green onion whites, lime zest, brown sugar, salt, and oil. Marinate 20 minutes to 2 hours.
Make the Coconut Rice Combine rice, water, coconut milk, and a pinch of salt in an Instant Pot. Cook on High Pressure for 3 minutes, then let the pressure naturally release for 10–15 minutes. Fluff with a fork.
Assemble the Skewers Thread the marinated chicken onto skewers (4–6 pieces per skewer). If using wooden skewers, soak them in water for 10 minutes first.
Cook the Skewers Heat a cast-iron or nonstick skillet (or grill) over medium-high. Cook the skewers in batches, laying them flat and letting them sear undisturbed for several minutes to caramelize. Turn and cook until lightly charred and fully cooked through.
Add the Peanut–Garlic Finish Once all skewers are cooked, reduce heat to medium. Add garlic and peanuts to the pan; sauté 2–3 minutes until toasty and fragrant. Stir in cilantro, green onion greens, and spinach/bok choy (if using). Squeeze lime juice over everything and season to taste.
Serve Spoon warm coconut rice into bowls or onto a platter. Top with the chicken skewers, then spoon the gingery peanut mixture over everything. Finish with extra lime, cilantro, or peanuts.
