Spicy Indonesian Chicken Skewers with Cucumber Salad

Name: Spicy Indonesian Chicken Skewers with Cucumber Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1.5 pound chicken breast (cut into 1-inch cubes); 8 bamboo skewers (soaked in water if grilling); 1 tablespoon olive oil; 0.5 cup peanut butter (creamy); 0.25 cup water (warm); 2 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon brown sugar (light); 0.5 teaspoon ginger (ground); 0.25 teaspoon red pepper flakes; 1 cucumber (thinly sliced); 0.5 red onion (thinly sliced); 2 tablespoon white vinegar; 1 tablespoon granulated sugar; 1 pinch salt

Flavorful chicken skewers glazed with a savory peanut sauce, served alongside a refreshing, tangy cucumber salad – a taste of Indonesia's influence in Dutch cuisine.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Indonesian
Difficulty: Easy
Cost: $2.44/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (cut into 1-inch cubes)
8 bamboo skewers (soaked in water if grilling)
1 tablespoon olive oil
0.5 cup peanut butter (creamy)
0.25 cup water (warm)
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar (light)
0.5 teaspoon ginger (ground)
0.25 teaspoon red pepper flakes
1 cucumber (thinly sliced)
0.5 red onion (thinly sliced)
2 tablespoon white vinegar
1 tablespoon granulated sugar
1 pinch salt

Instructions

For the cucumber salad: In a small bowl, whisk together white vinegar, granulated sugar, and a pinch of salt until sugar dissolves. Add sliced cucumber and red onion, toss to combine. Let sit while you prepare the chicken.
Thread chicken breast cubes onto bamboo skewers, about 3-4 pieces per skewer. Brush lightly with olive oil.
For the peanut sauce: In a medium bowl, whisk together creamy peanut butter, warm water, soy sauce, rice vinegar, light brown sugar, ground ginger, and red pepper flakes until smooth. Set aside half of the sauce for serving.
Preheat a large skillet or grill pan over medium-high heat. Add skewers to the hot pan and cook for 3-4 minutes per side, brushing generously with the remaining peanut sauce during the last few minutes of cooking, until chicken is cooked through and lightly caramelized. An internal temperature of 165°F (74°C) should be reached.
Serve the cooked chicken skewers immediately with the reserved peanut sauce for dipping and the quick cucumber salad on the side.

Notes

You can pre-cut the chicken and make the peanut sauce ahead of time to reduce prep time further. Store the chicken covered in the refrigerator for up to 24 hours before cooking.

Nutrition (per serving)

Calories: 590
Protein: 46 g
Carbohydrates: 26 g
Fat: 34 g
Fiber: 6 g
Sodium: 1350 mg
Saturated Fat: 7 g
Sugar: 12 g
Cholesterol: 125 mg