Chicken Satay w/ Ginger Almond Sauce & Charred Chili Snap Peas

We’re reverse marinating the chicken. I made half of the recipe with chicken that was soaked in marinade before cooking, and one that was reduced and brushed on like a glaze. The latter resulted in chicken that was far more flavorful than its pre-marinated counterpart was. If you’re short on time and can’t make the glaze, an overnight marinade will do.

If you want to turn this into bowl food, pair it with coconut rice.