Satay Ayam Panggang with Kuah Kacang

Name: Satay Ayam Panggang with Kuah Kacang
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 1 pound chicken thigh (boneless, skinless, cut into 1 inch cubes); 0.25 cup brown sugar; 2 tablespoon curry powder; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 0.5 teaspoon salt; 2 tablespoon vegetable oil; 12 wooden skewers (soaked in water for 30 minutes); 1 tablespoon cooking oil (for grilling); 0.5 cup roasted peanuts (unsalted, roughly chopped); 2 clove garlic (minced); 1 ounce fresh ginger (minced); 0.5 cup coconut milk (full-fat); 2.25 cup water; 2 tablespoon brown sugar; 1 tablespoon soy sauce; 1 tablespoon tamarind paste; 1 cup jasmine rice (rinsed); 0.5 cucumber (sliced); 0.25 red onion (sliced)

Succulent grilled chicken skewers marinated in aromatic spices, served with a rich and creamy peanut sauce, cooling cucumber slices, and steamed jasmine rice.

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 2
Cuisine: Malaysian
Difficulty: Easy
Cost: $5.87/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken thigh (boneless, skinless, cut into 1 inch cubes)
0.25 cup brown sugar
2 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground coriander
0.5 teaspoon salt
2 tablespoon vegetable oil
12 wooden skewers (soaked in water for 30 minutes)
1 tablespoon cooking oil (for grilling)
0.5 cup roasted peanuts (unsalted, roughly chopped)
2 clove garlic (minced)
1 ounce fresh ginger (minced)
0.5 cup coconut milk (full-fat)
2.25 cup water
2 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon tamarind paste
1 cup jasmine rice (rinsed)
0.5 cucumber (sliced)
0.25 red onion (sliced)

Instructions

Marinate chicken: In a medium bowl, combine 1 pound chicken thigh cubes, 1/4 cup brown sugar, 2 tablespoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 20 minutes.
Prepare skewers: Thread the marinated chicken onto the soaked wooden skewers. You should get 10-12 skewers.
Cook jasmine rice: In a small saucepan, combine 1 cup jasmine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes, then fluff with a fork.
Make peanut sauce: Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 1/2 cup roughly chopped roasted peanuts, 2 cloves minced garlic, and 1 inch minced fresh ginger. Sauté for 2-3 minutes until fragrant. Stir in 1/2 cup full-fat coconut milk, 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and 1 tablespoon tamarind paste. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust seasoning with more salt or sugar if needed.
Grill chicken satay: Preheat an outdoor grill or grill pan to medium-high heat. Lightly brush the skewers with 1 tablespoon cooking oil. Grill the chicken satay for 3-5 minutes per side, turning occasionally, until chicken is cooked through and lightly charred. Alternatively, pan-fry in a lightly oiled pan over medium-high heat.
Serve: Serve the hot chicken satay skewers with peanut sauce, steamed jasmine rice, 1/2 sliced cucumber, and 1/4 sliced red onion.

Notes

Ensure peanuts are unsalted for the sauce so you can control the saltiness yourself. If using an outdoor grill, baste the skewers with any leftover marinade during the last few minutes of cooking for extra flavor.

Nutrition (per serving)

Calories: 820
Protein: 52 g
Carbohydrates: 75 g
Fat: 35 g
Fiber: 7 g
Sodium: 1300 mg
Saturated Fat: 12 g
Sugar: 35 g
Cholesterol: 160 mg