California-Thai Chicken Satay Over Coconut Rice

• 1 Tbsp. fish sauce
• 3 Tbsp "Soy Vey" brand "veri veri teriyaki sauce" (available at Trader Joe's), or low sodium soy sauce
• 1 Tbsp dried lemon grass
• 1 lb. chicken breast tenders
• 1 cup white basmati rice
• 1 cup low-fat coconut milk
• bunch fresh asparagus
• splash olive oil
• salt
• wooden skewers for grilling

1. Combine fish sauce, teriyaki or soy sauce, and lemon grass is a bowl. Add chicken and marinate, covered in the fridge, for two hours.
2. Soak wooden skewers in water for 20 minutes.
3. In a saucepan, combine rice, 1 cup water and 1 cup coconut milk. Bring to a boil and reduce heat, simmering on low until the rice is done, about 15 minutes.
4. Trim ends off asparagus and toss lightly with a scant amount of olive oil and salt.
5. Preheat the grill. Remove chicken from marinade and lace onto wooden skewers. Grill about 5 minutes on each side, until chicken is done. At the same time, grill the asparagus (in a wire basket, if you have one) until done, about 3 minutes per side.
6. Serve chicken and asparagus over rice.

fish sauce, veri veri teriyaki sauce, lemon grass, chicken breast tenders, white basmati rice, lowfat coconut milk, fresh asparagus, olive oil, salt, wooden skewers

Taken from www.epicurious.com/recipes/member/views/california-thai-chicken-satay-over-coconut-rice-1204114 (may not work)