Chicken Satay Skewers with Cooling Cucumber Salad

Name: Chicken Satay Skewers with Cooling Cucumber Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 tablespoon soy sauce; 1 tablespoon lime juice; 1 teaspoon brown sugar; 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 0.5 cup creamy peanut butter; 0.25 cup unsweetened coconut milk; 0.25 cup water; 1 tablespoon red wine vinegar; 1 tablespoon vegetable oil; 0.5 teaspoon red pepper flakes; 1.5 cup jasmine rice (uncooked); 1 cucumber (large, thinly sliced); 1 red shallot (small, thinly sliced)

Tender chicken marinated in aromatic spices, grilled or pan-fried to perfection, and served with a rich, nutty peanut sauce, fluffy jasmine rice, and a refreshing cucumber and shallot salad.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 3
Cuisine: Indonesian
Difficulty: Easy

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
0.5 cup creamy peanut butter
0.25 cup unsweetened coconut milk
0.25 cup water
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
0.5 teaspoon red pepper flakes
1.5 cup jasmine rice (uncooked)
1 cucumber (large, thinly sliced)
1 red shallot (small, thinly sliced)

Instructions

In a medium bowl, combine the cubed chicken, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, minced garlic, and grated fresh ginger. Mix well and let marinate for at least 15 minutes while you prepare other components.
While the chicken marinates, prepare the peanut sauce: In a small saucepan, combine creamy peanut butter, unsweetened coconut milk, 1/4 cup water, red wine vinegar, 1 tablespoon vegetable oil, and red pepper flakes. Whisk constantly over medium-low heat until smooth and warmed through, about 3-4 minutes. Set aside.
Cook the jasmine rice according to package directions, typically by combining 1 1/2 cups rice with 3 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.
While the rice cooks, thread the marinated chicken onto skewers. Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Add the chicken skewers and cook for 4-6 minutes per side, or until cooked through and nicely charred.
Assemble the cucumber and shallot salad: In a small bowl, combine the thinly sliced cucumber and red shallot. Serve the chicken satay skewers with a generous helping of peanut sauce, fluffy jasmine rice, and the cooling cucumber salad.

Notes

Ensure chicken is cooked thoroughly. For even quicker rice, use pre-cooked packaged jasmine rice.

Nutrition (per serving)

Calories: 710
Protein: 52.5 g
Carbohydrates: 54 g
Fat: 32 g
Fiber: 5 g
Sodium: 780 mg
Saturated Fat: 8 g
Sugar: 12 g
Cholesterol: 125 mg