Easy Satay Chicken With Rice
A really easy version of one of the most popular (not to mention delicious) Asian meals: satay chicken (with rice to make a complete dinner!). Mix together just one set of ingredients to make both a marinade and peanut dipping sauce. A 30-minute dinner everyone will love.
Servings: 4
Equipment
Ingredients
For the chicken
- 12 wooden skewers
- 1 pound chicken thighs (or breast) chopped into small pieces (they don’t really need to be an exact size, just don’t make them too big - 2 to 3 cm wide / long is about right)
For the marinade / dipping sauce
- 3 tablespoons peanut butter either smooth or crunchy
- 2 cloves garlic crushed or chopped roughly
- 2 inches fresh ginger chopped roughly or grated
- 1 tablespoon light soy sauce (or any soy sauce if you don't have light)
- 1½ tablespoons kecap manis Indonesian sweet soy sauce
- 1 tablespoon sweet chilli sauce or honey if you don't want too much spice
- ½ tablespoon fish sauce
- 1 cup coconut milk
- 2 teaspoons curry powder
- 1 lime juice only
To serve
- rice and vegetables veggie ideas: ribbons of raw cucumber & carrot, steamed broccoli, green beans
- lime wedges for squeezing over
- peanuts and fresh coriander or mint for scattering over at the end optional
Instructions
- If using wooden skewers, soak in water while you're preparing the marinade.12 wooden skewers
- Put all the marinade / sauce ingredients together in a food processor and pulse until well blended.3 tablespoons peanut butter, 2 cloves garlic, 2 inches fresh ginger, 1 tablespoon light soy sauce, 1½ tablespoons kecap manis, 1 tablespoon sweet chilli sauce, ½ tablespoon fish sauce, 1 cup coconut milk, 2 teaspoons curry powder, 1 lime
- Thread the chicken pieces onto the skewers (about 4 or 5 pieces per skewer). Lay the skewers side by side in a long dish (a baking dish works).1 pound chicken thighs
- Pour half of the marinade / sauce over the chicken skewers, keeping the wooden ends clean if possible. Turn a little to coat well, then cover with plastic wrap and refrigerate for at least 30 minutes (overnight if you like).
- Grill (UK) / Broil(US) the skewers for a few minutes on each side.
- Meanwhile, gently heat the peanut sauce and prepare your rice and vegetables.rice and vegetables
- Serve 3 skewers per person with the rice/vegetables and peanut sauce. Top with lime wedges, peanuts and/or fresh mint/coriander if you like.lime wedges for squeezing over, peanuts and fresh coriander or mint for scattering over at the end
Video
Notes
Cooking time: You may have to adjust your cooking time a little according to the size of the chicken pieces.
Serve in either of these two ways:
1. Arrange 3 chicken skewers per person on top of rice and drizzle over some of the peanut sauce, then add ribbons of raw carrot and cucumber on the side.
2. Put skewers, rice, and ribbons of carrot / cucumber separately on each plate, then add a little dish of peanut sauce on the side.
Making ahead: Marinate the chicken in the refrigerator for up to 24 hours. Make the sauce/marinade up to 3 days ahead and keep in the refrigerator for up to 3 days.
*Please note that nutrition facts exclude rice and veggies!
Nutrition
Calories: 477kcal | Carbohydrates: 14g | Protein: 23g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 742mg | Potassium: 474mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Vitamin C: 1.1mg | Calcium: 32mg | Iron: 3.3mg
