Chicken Satay Skewers with Creamy Peanut Dipping Sauce and Jasmine Rice

Name: Chicken Satay Skewers with Creamy Peanut Dipping Sauce and Jasmine Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1.5 pound chicken breast or thigh (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 3 tablespoon soy sauce; 2 tablespoon light brown sugar; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 0.5 teaspoon white pepper; 0.5 cup creamy peanut butter; 0.25 cup full-fat coconut milk; 2 tablespoon lime juice; 1 clove garlic (minced); 0.25 cup water; 12 wooden skewers (soaked in water for 30 minutes); 2 cup jasmine rice (uncooked); 1 cucumber (large, cut into chunks); 0.5 red onion (thinly sliced); 2 tablespoon fresh cilantro (chopped, for garnish)

Marinated chicken skewers grilled to perfection and served with a rich, nutty peanut sauce, fluffy jasmine rice, and fresh cucumber and onion for a balanced and satisfying Malaysian meal.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 4
Cuisine: Malaysian
Difficulty: Easy
Cost: $4.01/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast or thigh (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
3 tablespoon soy sauce
2 tablespoon light brown sugar
1 tablespoon curry powder
1 teaspoon ground turmeric
0.5 teaspoon white pepper
0.5 cup creamy peanut butter
0.25 cup full-fat coconut milk
2 tablespoon lime juice
1 clove garlic (minced)
0.25 cup water
12 wooden skewers (soaked in water for 30 minutes)
2 cup jasmine rice (uncooked)
1 cucumber (large, cut into chunks)
0.5 red onion (thinly sliced)
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

In a medium bowl, combine 1 tablespoon olive oil, 2 tablespoons soy sauce, 1 tablespoon light brown sugar, 1 tablespoon curry powder, 1 teaspoon ground turmeric, and 1/2 teaspoon white pepper. Add 1 1/2 pounds boneless, skinless chicken breast or thigh pieces and toss to coat. Marinate at room temperature for 15 minutes, or refrigerate for at least 30 minutes up to 4 hours.
While the chicken marinates, prepare the peanut sauce. In a small saucepan or microwave-safe bowl, combine 1/2 cup creamy peanut butter, 1/4 cup full-fat coconut milk, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon light brown sugar, 1 clove garlic, and 1/4 cup water. Heat gently over low heat or in the microwave, stirring until smooth and warmed through. Add more water if needed to reach desired consistency. Taste and adjust seasonings.
Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken onto 12 wooden skewers that have been soaked in water.
Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred. (Internal temperature should reach 165°F).
While grilling, cook 2 cups jasmine rice according to package instructions, typically 2 cups rice to 3 cups water. Once cooked, fluff with a fork.
Serve the chicken satay skewers immediately with the warm peanut dipping sauce, fluffy jasmine rice, 1 large cucumber chunks, and 1/2 thinly sliced red onion. Garnish with fresh cilantro if desired.

Notes

Ensure wooden skewers are soaked for at least 30 minutes to prevent them from burning on the grill. For pan-frying, cook skewers in a lightly oiled pan over medium-high heat until cooked through.

Nutrition (per serving)

Calories: 808
Protein: 53 g
Carbohydrates: 98.5 g
Fat: 23.9 g
Fiber: 3.2 g
Sodium: 1327 mg
Saturated Fat: 6.4 g
Sugar: 11.6 g
Cholesterol: 113 mg