Chicken Satay Skewers with Creamy Peanut Sauce

Tender marinated chicken skewers grilled to perfection, served with a rich and creamy homemade peanut sauce, steaming sticky rice, and a crisp red onion cucumber salad for a refreshing contrast.

• Prep: 35 min
• Cook: 1 hr 5 min
• Total: 1 hr 40 min
• Servings: 6
• Cuisine: Malaysian
• Difficulty: Medium
• Cost: $3.44/serving

Dietary

• Dairy-Free
• Gluten-Free
• High-Protein

Tags

• savory
• sweet
• grill
• fresh
• crowd-pleaser
• classic

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch strips)
• 3 tablespoon olive oil
• 2 tablespoon fresh lime juice
• 2 teaspoon curry powder
• 1 teaspoon ground turmeric
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 18 bamboo skewers (soaked in water for 30 minutes)
• 1.5 cup sticky rice (uncooked, rinsed and soaked for at least 4 hours)
• 1 cup creamy peanut butter
• 0.5 cup full-fat coconut milk
• 0.25 cup tamari (gluten-free soy sauce)
• 2 tablespoon brown sugar (packed)
• 1 tablespoon sriracha
• 1 clove garlic (minced)
• 0.25 cup hot water
• 2 cucumbers (diced)
• 0.5 red onion (thinly sliced)
• 0.25 cup white vinegar
• 2 tablespoon sugar
• 1 pinch salt

Instructions

1. Cut the 2 pounds boneless, skinless chicken breast into 1-inch strips. In a medium bowl, combine chicken with 3 tablespoons olive oil, 1 tablespoon fresh lime juice, 2 teaspoons curry powder, 1 teaspoon ground turmeric, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. For the sticky rice, drain the 1 1/2 cups pre-soaked sticky rice. Place it in a rice cooker or a steamer basket lined with cheesecloth. Steam for 30-40 minutes, or until the rice is tender and translucent. Keep warm.
3. While the chicken marinates and rice cooks, prepare the peanut sauce. In a small saucepan, whisk together 1 cup creamy peanut butter, 1/2 cup full-fat coconut milk, 1/4 cup tamari, 2 tablespoons brown sugar, 1 tablespoon fresh lime juice, 1 tablespoon sriracha (if using), and 1 minced garlic clove. Heat over medium-low heat, stirring constantly, until smooth and warm, about 3-5 minutes. If too thick, add 1/4 cup hot water gradually until desired consistency is reached. Set aside.
4. For the red onion cucumber salad, combine 2 diced cucumbers, 0.5 thinly sliced red onion, 1/4 cup white vinegar, 2 tablespoons sugar, and 1 pinch salt in a small bowl. Toss gently and set aside.
5. Preheat your grill to medium-high heat. Thread the marinated chicken strips onto the pre-soaked 18 bamboo skewers, about 3-4 strips per skewer.
6. Grill the chicken satay skewers for 3-4 minutes per side, turning occasionally, until cooked through and slightly charred. Be careful not to overcook.
7. Serve the hot chicken satay skewers with the warm sticky rice, a generous side of creamy peanut sauce for dipping, and the refreshing red onion cucumber salad.

Notes

Ensure bamboo skewers are soaked thoroughly to prevent burning on the grill. If preferred, the chicken can also be cooked under a broiler. The peanut sauce can be made ahead of time and stored in the refrigerator; gently reheat and thin with a little hot water if needed before serving.

Nutrition (per serving)

• Calories: 686
• Protein: 47.6 g
• Carbohydrates: 48.1 g
• Fat: 36.6 g
• Fiber: 3.3 g
• Sodium: 1166 mg
• Saturated Fat: 9.4 g
• Sugar: 18.6 g
• Cholesterol: 107 mg